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!
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
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- Whisk flour and baking powder in a medium bowl.
- Using an electric mixer, beat sugar, butter, lemon zest, and salt in a large bowl until butter and cream mix.
- Beat in eggs one at a time.
- Add flour mixture and beat until blended.
- Stir in pistachios and cranberries.
- 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.
- Place dough log on cutting board. Using a sharp serrated knife, cut diagonally into 1/2-3/4 inch-thick slices.
- Arrange slices, cut side down, on same baking sheet from before, and bake until light golden color (about 15 minutes).
- 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.