Cranberry Pistachio Biscotti
Perfect for the holidays, cranberry pistachio biscotti is a crisp cookie to enjoy with tea or coffee.
Servings: 20
Ingredients
- 3 eggs
- ¾ cup granulated sugar
- 1 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup dried cranberries
- ¼ cup chopped unsalted pistachios
Instructions
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- In a large bowl, beat eggs and sugar together until airy. Mix in vanilla extract.
- In another bowl, mix together flour, baking powder, and salt, then carefully stir into egg mixture until incorporated.
- Fold in cranberries and pistachios. The dough will be somewhat wet and sticky.
- Divide dough in half onto baking sheets. Pat dough into a flat rectangular oval, skinnier for smaller biscotti.
- Bake for 50 minutes to 1 hour, rotating the baking sheets halfway through. Let cool for 5 minutes.
- Using a serrated knife, cut on the short end into 1-inch-thick slices, and place slices cut-side up on baking sheets.
- Bake for an additional 20-30 minutes, flipping cookies over halfway through.
- Let cool completely before storing in airtight containers.
Notes
- If you can only find salted pistachios, remove the added salt in the recipe. You can also remove some of the salt on the pistachios by rubbing them in a kitchen towel or paper towel.
- Store in an airtight container for up to 1 month.
