Pistachio and Pear Biscotti

By Hklbrries

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 Kirkland Signature roasted, salted California pistachios, shelled
• 1 cup sweetened dried cranberries
• Vegetable oil

Details

Servings 3

Preparation

Step 1

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

In a large bowl, combine flour, sugar, baking soda and baking powder.

Add vanilla and eggs and mix until a dough forms.

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

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.

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

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

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.

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