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Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti
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by in Nov 2010

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
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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.

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