Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti

  • 2 cups (260 g) all-purpose flour
  • 1 cup (200 g) sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup sweetened dried cranberries
  • 1 cup coarsely chopped pistachios

Preheat oven to 350ºF (180°C). Line a large baking sheet with parchment paper; set aside.

Combine flour, sugar, baking powder and salt in a large mixing bowl. Add 3 eggs and beat with an electric mixer on low speed until just combined, about 30 seconds. Fold in cranberries and pistachios.

Turn dough out onto a lightly floured work surface and divide in half. Shape each half into a flat log about 14 inches long and 2 inches wide. Place logs on prepared baking sheet several inches apart.

In a small bowl, beat remaining egg and brush over dough. Bake logs in preheated oven until they are firm to the touch, about 35 minutes. Let cool slightly then transfer logs to a cutting board and use a serrated knife to carefully cut each into 18 slices.

Lower oven to 325ºF. Lay slices cut side down on baking sheet and return them to oven. Bake until cookies just begin to get crisp, about 8 minutes. Transfer cookies to wire racks and let cool completely.

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