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Cranberry-Pistachio Biscotti

Photo Credit
Irina Mos/Shutterstock
The Editors
Yield
4 dozen cookies
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine
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If you’ve never made biscotti, you’ll be surprised at how easy it is! Our Cranberry-Pistachio Biscotti is wonderful with morning coffee. The recipe also makes enough to bring to friends and family.

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

Heat oven to 350ºF. 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 log on the diagonal into 1/2-inch-thick pieces.

Reduce oven temperature to 325ºF. 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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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Margaret (not verified)

1 year 12 months ago

Not sure how one can get 4 dozen half inch slices from a 14 inch log.
Also with whole dried cranberries and whole pistachios cutting the slices
even with a very shaft knife was not easy. Most slices fell apart.
325 oven did not work.
After all that the crumbled biscotti tasted very good.

Hi, Margaret. We are sorry to hear that you had trouble with the biscotti recipe but we do appreciate you letting us know that they tasted good. 

Diane H. (not verified)

2 years ago

Mine fell apart when I sliced them after the first bake. The biscotti was very crumbly and did not hold its shape. Should I have let them cool longer than 5 minutes?

P Simon (not verified)

13 years 11 months ago

These are easy and wonderful. I skipped the chocolate, but you don't have to...