In my world, biscotti is luxury food. Biscotti is for quiet mornings with a cup of coffee and a good book, or staycations that need to feel like more than just a normal weekend at home, or days when you just need cookies for breakfast.
I’ve made biscotti many times, but no batch ever turned out nearly as well as this one. This biscotti recipe puts everything before it to shame. Perfectly crunchy, but not dry – edible on its own, but still great with coffee. A wonderfully even texture, and bits of pistachio and cranberry in every single bite.
Cranberry Pistachio Biscotti
This is the perfect biscotti - a nice, even, crunchy texture, and loaded with pistachios and cranberries in every bite.
- 1 1/2 c. pistachios
- 1/2 c (1 stick) unsalted butter
- 3 eggs
- 1 c. sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 1/2 c. all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 c. dried cranberries
- Preheat the oven to 350°F.
- Spread the pistachios out on a cookie sheet or baking stone. Bake for 10 minutes to lightly toast them.
- Beat the butter, eggs and sugar until fluffy. Add in the vanilla and almond extracts.
- Combine the flour, baking powder and salt and add to the butter mixture. Stir until smooth, then gently stir in the pistachios and cranberries.
- Separate the dough into two equal portions. Form each portion into a loaf about 12 inches long and 3 inches wide. Bake these loaves for 35 minutes. Remove from oven and let sit for 5 minutes.
- Move the first loaf to a cutting board. Slice the loaf into 1-inch wide pieces, then set the slices cut-side down on the baking sheet. Repeat with the second loaf.
- Bake the cookies for 5 minutes, then flip each cookie over and bake for 5 more minutes.
- Let fully cool, then store in an airtight container.
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