Ingredients: |
Ingredients: 4 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
2 cups sugar
4 large eggs
1 stick (½ cup) butter, melted and cooled
1 tsp. almond extract
1½ tsp. vanilla extract
Dash of cinnamon
Egg wash (1 egg lightly beaten with a little water)
2 cups shelled pistachio nuts (no salt; if using salted ones, omit the salt, above)
2 cups dried cranberries
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Directions: |
Directions:Combine the flour, baking powder, salt and cinnamon in a bowl; set aside. In the bowl of a stand mixer, beat the sugar and eggs until light and fluffy. Add the melted butte; beat again. Add the almond and vanilla extracts. Turn down the mixer and add the flour mixture in three parts.
Turn off the mixer, fold in the nuts and cranberries.
Flour your hands and roll the dough on a floured board into a log; cut into four pieces. The dough will be sticky at this point, which is fine. Don’t work the dough too much, just enough to shape it into logs that are about 2 inches wide and ¾” high.
Cover a large cookie sheet with a sheet of parchment paper and place the logs on top.
Brush each log eith the egg wash and put the tray in the fridge for about 30 minutes (this sets up the butter and other ingredients).
Bake in a preheated 350º oven until lightly browned but still soft to the touch (about 20 to 25 minutes).
Let the logs cool to room temperature. Place the logs on a cutting board.
Using a sharp knife, slice the logs on the diagonal into 1/2” slices.
Lay the slices on a cookie sheet (you will probably need two sheets for all the slices).
Bake in a 325º oven until crisp and slightly browned, about 15 minutes. Cool on a rack.
Store the biscotti in cookie tins (separate with wax paper); they will keep for at least a month. |
This recipe for Cranberry-pistachio Biscotti is from