Cranberry Pistachio Biscotti
- Ready In:
- 1hr 7mins
- Ingredients:
- 11
- Yields:
-
48 biscuits
- Serves:
- 24
ingredients
- 118.29 ml dried cranberries
- 118.29 ml boiling water
- 709.77 ml all-purpose flour, plus more for dusting
- 9.85 ml baking powder
- 2.46 ml salt
- 59.16 ml unsalted butter, room temperature
- 236.59 ml granulated sugar
- 4 large eggs
- 9.85 ml pure vanilla extract
- 118.29 ml unsalted shelled pistachio, coarsely chopped
- 59.14 ml sanding sugar
directions
- Preheat oven to 375 degrees.
- Place cranberries in a small bowl, and add 1/2 boiling water, or enough to cover.
- Let stand until cranberries are plump, about 15 minutes.
- Drain and set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add 3 eggs, one at a time, beating to incorporate after each addition.
- Beat in vanilla.
- Add the dry ingredients, beating on low, until fully combined.
- Stir in drained cranberries and pistachios.
- Remove dough to a lightly floured surface.
- Divide in two.
- Roll each piece into a 2" by 18" log, and place on prepared baking sheet, leaving about 3" between logs.
- Flatten logs slightly with palm of hand.
- In a small bowl, lightly beat remaining egg.
- Brush logs with beaten egg, and sprinkle with sanding sugar.
- Bake for 25 minutes.
- Remove from oven, and cool on a rack until warm to the touch, about 20 minutes.
- Place logs on a cutting board, and cut crosswise on the diagonal into 3/4" pieces.
- Return biscotti to baking sheet, cut side down.
- Bake until biscotti are beginning to brown around the edges, about 12 minutes more.
- Transer to wire racks to cool.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
seahorse73
Ossining, NY