Pistachio and Cranberry Biscotti

By á-2710

Ingredients

• Butter or parchment paper
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon pure vanilla extract
• 3 large eggs, lightly beaten
• 1 cup roasted, salted California pistachios, shelled
• 1 cup sweetened dried cranberries
• Vegetable oil

Details

Servings 3
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

1. Preheat oven to 350°F. lightly butter a large baking sheet or line with parchment paper.

2. In a large bowl, combine flour, sugar, baking soda and baking powder. Add vanilla and eggs and mix until a dough forms.

3. Add pistachios and cranberries to the dough and mix until they are evenly distributed.

4. Coat hands with vegetable oil to prevent dough from sticking. Divide dough into 3 equal portions and place on the baking sheet. Shape each dough portion into logs 6-8 inches long and approximately 2 inches wide.

5. Bake for 25-30 minutes, or until golden brown.

6. Remove logs from the baking sheet and let cool on a rack for 5 minutes.

7. With a serrated knife, cut logs on the diagonal into approximately 1/2 inch slices. Place on the baking sheet cut side up and leaning on one another.

8. Bake for another 5-7 minutes, or until very lightly browned. Transfer biscotti back to the rack and let cool completely.