Pistachio Cranberry Biscotti

My biscotti jar has been empty lately since the overload of holiday sweets.  It is very rare that I don’t have homemade biscotti on hand as biscotti are a treat I can enjoy at any time of the day.  To me, biscotti are never overly sugary; just the perfect sweet ending to my dinner dipped into the last sips of wine.  An afternoon break of biscotti dunked into espresso melts into softness for a relaxing treat and a quick pick me up to finish off my day.  And a late morning breakfast of a large latte and biscotti completes that lazy weekend feeling!   

So no doubt having an empty biscotti jar was killing me!  Pistachio and Cranberry is a much loved combo of mine and a favorite in my cookie trays for the holidays.  These biscotti’s are overload chunky!  In fact, some will crumble when cutting, but that’s always my bonus for nibbling!  But to avoid slicing into the nuts and causing any crumbling, chop the pistachios just slightly.  The taste will still be amazing!

Pistachio Cranberry Biscotti

2 ½ cups all purpose flour

1 ½ teaspoon baking powder

½ teaspoon salt

½ cup sugar

½ cup (1 stick) unsalted butter at room temperature

2 eggs, room temperature

1 teaspoon vanilla

1 cup shelled pistachios, chopped

1 ½ cups dried cranberries

Preheat oven to 350 degrees.  Line baking sheet with slipat or parchment paper.

Whisk together flour, baking powder and salt in bowl.  Mix sugar and butter in large bowl with electric mixer until creamy.  Add eggs and vanilla mixing until well combined.  Add flour mixture a third at a time, mixing well afer each addition.  Stir in pistachios and cranberries with a spoon.

Divide dough into two parts on the baking sheet.  Form each dough piece into a log.  If dough is sticky, slightly wet or lightly flour hands.  Bake for 25 minutes or until tops are lightly browned.  Reduce oven temperature to 325 degrees.  Cool on baking sheet for 10 minutes. 

Remove logs to a cutting board and slice logs diagonally into ½ to ¾ in thick slices.  Place slices back on baking sheet and bake for 20 minutes.  Transfer biscotti to wire rack to cool completely.  Store in airtight container.

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