Cranberry-Pistachio Biscotti

From Yankee Magazine — November 2010

Cookies and Bars Recipes

Preparation Time: 30 minutes

Start to Finish Time: 1.5 hours

Yield: 4 dozen cookies

• 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

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.

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