Hands down my favorite treat to bake is Cranberry Pistachio Biscotti –
I love this stuff and could eat the whole batch. Really must make it again soon and double the recipe!!!
As published in Gourmet Dec 2001, noted as “adopted from Carol Field December 1992”
Submitted by perkadane
1 1/3 cups dried cranberries
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup salted shelled natural pistachios
1 large egg, lightly beaten with 1 teaspoon water to make egg wash
Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels. – note if you are using “Craisins” type dried cranberries where they’re still moist you should omit this step!!
Preheat oven to 325F. Butter & flour a large baking sheet, knocking off excess flour
Mix together flour, sugar, baking soda & powder & salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs & vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed
Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on banking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.
Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet (don’t worry if slices touch each other). Bake in middle of oven turning once until golden and crisp. 20 – 25 minutes total. Biscotti keep in an airtight container at room temp 2 weeks.
- Biscotti – The Italian Cookie (jovinacooksitalian.com)
- Cranberry Pistachio Biscotti (barbellsandbuttercream.com)