Return to Content

Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti
0 votes, 0.00 avg. rating (0% score)
by in Nov 2010
Submit a Recipe Image

Total Time: 30

Yield: 4 dozen cookies

Ingredients:

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup, or 8 tablespoons) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pistachios, shells discarded, toasted
  • 1 cup dried cranberries
  • 2 ounces white chocolate, melted

Instructions:

Heat oven to 325°. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of a standing mixer, beat butter with sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Lower speed and beat in dry ingredients. Stir in pistachios and cranberries by hand.
Line a baking sheet with parchment paper or Silpat. Form dough into two logs, 14 inches long by 4 inches wide by 1-1/2 inches high.
Bake until golden, about 30 minutes. Transfer baking sheet to a rack; let cool about 5 minutes. Using a serrated knife, slice logs on the diagonal into 1/2-inch-thick pieces.
Arrange slices on a lined baking sheet and bake about 8 minutes per side. Transfer biscotti to a rack and cool completely. Drizzle with melted white chocolate. Refrigerate until set, about 10 minutes.
Updated Thursday, October 7th, 2010

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%

One Response to Cranberry-Pistachio Biscotti

  1. Christine December 10, 2013 at 1:02 pm #

    These were absolutely delicious!!! Gave some as gifts and everyone loved them.

Leave a Reply

Comments maybe edited for length and clarity.