‘Tis the season to bake cookies!
And there’s a lot more where that came from – stay tuned!
Cranberry Pistachio Biscotti
from Joy of Baking
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups AP flour
1/2 cup shelled pistachios, chopped
1/2 cup dried cranberries
Preheat oven to 350 degrees. Place oven rack in center. Line baking sheet with parchment paper.
Beat sugar and eggs on high until thick and pale and fluffy. Add vanilla and mix. In another bowl, mix flour, baking powder and salt. Add to egg mixture and beat until combined. Fold in nuts and cranberries.
Add flour to countertop and place dough on top. Roll into a log shape, about 12 inches long and 3-4 inches wide. Flour hands to handle easier as dough is very sticky. Place log on baking sheet and bake 25 minutes, or until firm to touch. Remove and let cool for around 10 minutes.
Reduce heat to 325 degrees. Transfer log to cutting board and cut into 1/2 inch slices on the diagonal. Place cut side down on baking sheet. Bake another 8-10 minutes, turn slices over, and bake another 8-10 minutes, until golden brown. Remove and let cool. Can keep in airtight container for several weeks.
Makes 20-24 biscotti.