Cranberry Pistachio Biscotti

Recipe by seahorse73
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 7mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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.
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