Cranberry Pistachio Biscotti Recipe

By Bailey1_

Ingredients

• TOPPING:
• 1/2 cup dried cranberries
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 1 cup sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pistachios
• 1 egg, beaten
• 3 tablespoons coarse sugar

Details

Servings 42
Adapted from tasteofhome.com

Preparation

Step 1

Place cranberries in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachios and cranberries with liquid.
Divide dough into three portions. On a parchment paper-lined baking sheet, shape each portion into a 12-in. x 1-1/2-in. rectangle. Brush egg over rectangles and sprinkle with coarse sugar. Bake at 375° for 18-22 minutes or until set and lightly browned. Carefully remove to wire racks; cool for 15 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes on each side or until edges are browned. Remove to wire racks to cool completely. Store in an airtight container. Yield: 3-1/2 dozen.