Cranberry, Pistachio Biscotti
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ cup sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 1 teaspoon fresh lemon zest
- ¼ teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
Method
- Preheat the oven to 350°F. Line a heavy large baking sheet with parchment paper or use a silicone baking mat.
- Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Divide dough into two equal parts. With each dough portion, form into a 14 to 15-inch long, 1 ¼-inch wide on the prepared baking sheet. Space each log at least 3-inches apart. Bake logs until almost firm to touch, but still pale to light golden, about 28-32 minutes. Cool for 10-15 minutes.
- Place a log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 9-12 minutes. Transfer to a rack and cool completely.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. © Images & content: Cristina A-Moore for TeenieCakes.com.
source modified from Giada De Laurentis – Food Network