I love biscotti, even though I don’t drink coffee. 🙂 It’s such a nice, but quite pricey dessert. This recipe makes about 3 dozens of it and it’s very inexpensive. So, it’s a win-win situation here. I love the combination of the crunchy and slightly salty pistachio with the sweetness and softness of the dried cranberries. Such a delight! Enjoy!
-2 1/2 cups flour
-1 cup sugar
-1/2 tsp baking soda
-1/2 tsp baking powder
-1 Tbs vanilla extract
-3 large eggs, slightly beaten
-1 cup roasted, salted, shelled pistachios
-1 cup dried cranberries
Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
In your mixer’s bowl, add the flour, sugar, baking soda and baking power. Mix well. Add the vanilla and eggs. Mix until a dough forms. Stir in the pistachios and cranberries and mix until evenly distributed.
Divide the dough into three and shape into 2×6 logs. Place on prepared baking sheet.
Bake in preheated oven for 30 minutes or until golden brown or toothpick comes out clean.
Remove from the oven, but keep the heat on.
Cool the logs on the wire rack for 5 minutes. Using a serrated knife, cut logs diagonally into 1/2 inch slices. Arrange the slices back on the baking sheet with the cut side up and leaning on one another. Return to the oven and bake for 5-7 more minutes or until very lightly browned. Transfer slices back on the rack and cool completely. Enjoy!