Directions: |
Directions:1) PREHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
2) BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Stir in pistachios and cranberries. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
3) BAKE in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
Makes 30 - 35 cookies
Variations:
PB and Chocolate: Omit pistachios and cranberries. Replace with 1/2 cup semi-sweet chocolate chips. Reduce butter to 3 tbsp. Add 1/4 cup natural PB to butter. Continue with recipe. Dip 1 side of biscotti into 1/2 cup melted semi-sweet chocolate, scraping off any excess. Firmly dip into 1/2 cup finely chopped peanuts.
Fully Loaded: Omit pistachios and cranberries. Replace with 1 cup chopped pretzels, 3/4 cup chopped oreos, 1/2 cup shredded unsweetened coconut and 1/3 cup chocolate chips. Form dough into logs then press 3 coarsely chopped Oreos onto the tops. Continue with recipe. |
This recipe for Pistachio and Cranberry Biscotti, by 