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Holiday Biscotti Recipe

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This recipe for Holiday Biscotti is from Karlstad Evans Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1 tsp. grated lemon zest
1/4 tsp. salt
2 Large eggs
1/2 cup unsalted pistachios, coarsely chopped
1/2 cup dried cranberries
Directions:
Directions:
Preheat oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.

In a medium bowl, whisk the flour and baking powder to blend.

In a large bowl, use an electric hand mixer, to beat the sugar, butter, lemon zest, and salt. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form dough into a 13 inch long by 3 inch wide log on the prepared baking sheet. Bake until golden, about
40 minutes. Cool for 30 minutes.

Place the log on the cutting board and use a serrated knife to cut the log widthwise on a diagonal into 1/2 to 3/4 inch thick slices.

Arrange the biscotti, cut side down, on the baking sheet and bake the biscotti until they are pale golden, about 15 minutes. Transfer to a rack and cool.

Personal Notes:
Personal Notes:
The biscotti can be made ahead and stored in an airtight container for up to 4 days.
You can freeze for up to 3 weeks by wrapping them in foil and freeze in a resealable plastic bag.

 

 

 

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