- 20
Ingredients
- 2/3 2/3 2/3 cup granulated white sugar
- 2 2 2 large egg
- 1 1 1 tsp. pure vanilla extract or almond extract
- 1 1 1 tsp. baking powder
- 1/4 1/4 1/4 tsp. salt
- 1-3/4 1-3/4 1-3/4 cups all purpose flour
- 1/2 1/2 1/2 cup shelled, unsalted pistachios, coarsely chopped
- 1/2 1/2 1/2 cup dried cranberries or cherries
Preparation
Step 1
Preheat oven to 350 degrees and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale and fluffy (about 3-5 minutes). At this point beat in the vanilla or almond extract. In a separate bowl, whisk together the four, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.
Transfer the dough to a well-floured counter and roll into a log shape, about 12 inches long and 3-1/2 inches wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees. Transfer the log to a cutting board and cut into about 1/2 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from the oven and let cool. Can be stored in an airtight container for several weeks.