Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
These sweet and crunchy traditional Italian cookies are perfect with a cup of tea or coffee. The nutty pistachios pair beautifully with the chewy, sweet cranberries, and the lemon zest rounds out the taste with a welcoming freshness. Warning: You do NOT want to be left alone in the house with too many of these cookies lying around, they are super-addictive!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Allergens: Dairy, Egg, Gluten, Nuts
- Servings: 10
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1 stick butter (unsalted, room temperature)
- 1 teaspoon lemon zest (grated)
- 2 eggs (large)
- 3/4 cup pistachios (coarsely chopped)
- 2/3 cup dried cranberries
- 1/4 teaspoon salt
Instructions
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Preheat oven to 350 degrees F.
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Line a large baking sheet with parchment paper.
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Whisk flour and baking powder in a medium bowl.
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Using an electric mixer, beat sugar, butter, lemon zest, and salt in a large bowl until butter and cream mix.
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Beat in eggs one at a time.
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Add flour mixture and beat until blended.
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Stir in pistachios and cranberries.
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Form dough into 13-inch long, 3-inch wide logs on a lined baking sheet. Bake until light golden color (about 40 minutes), then let cool for 30 minutes.
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Place dough log on cutting board. Using a sharp serrated knife, cut diagonally into 1/2-3/4 inch-thick slices.
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Arrange slices, cut side down, on same baking sheet from before, and bake until light golden color (about 15 minutes).
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Transfer to a cooling rack and cool completely. If you plan on serving these at a party, bake them a few days in advance and store them in an airtight container for up to 4 days, or wrap them in foil and freeze them in resealable plastic bags for up to 3 weeks.