Name: Cranberry Pistachio Biscotti Recipe
Prep time: 15 min
Cook time: 30 min
Yield: 42
Ingredients: 1 cup all purpose flour; 1 tsp baking powder; salt; ¾ cup whole unsalted shelled pistachios; ⅓ cup craisins; 2 tbsp unsalted butter; ¾ cup superfine sugar; 2 large eggs; 1 tsp vanilla extract

How To Make Cranberry Pistachio Biscotti

Pair your morning coffee with this pistachio biscotti made with Italian biscotti cookies loaded with pistachios and cranberries, baked to a tasty cookie.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1cupall purpose flour,plus more for dusting
1tspbaking powder
salt
¾cupwhole unsalted shelled pistachios
⅓cupcraisins
2tbspunsalted butter,softened
¾cupsuperfine sugar,you can put sugar in food processor
2large eggs
1tspvanilla extract

Instructions

Preheat oven to 375 degrees F.
Line baking sheet with Silpat or parchment paper.
In a medium bowl, combine flour, baking powder, and salt.
Add pistachios, cranberries, and mix.
In a stand mixer, mix butter and sugar on medium speed for half to 1 minute.
Add vanilla and eggs one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough.
Divide into three pieces and form into long flat logs about 11 inches longx1 to 1/2 inches wide.
Place on the lined baking sheets and bake for 20 to 25 minutes.
When cool enough to handle, gently cut the loaves on the angle into ½ inch slices.
Return to the baking sheet fitting as many as you can on the baking sheet.
Bake the biscotti for another 3 to 4 minutes on each side.