Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

CRANBERRY PISTACHIO BISCOTTI

Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Totaltime: 1 hour 0 minutes
Additional info: makes about 3 dozens

Ingredients

  • 3 eggs
    3/4 cup sugar
    1/2 cup melted butter, cooled
    2 teaspoons vanilla
    3 cups flour
    3 teaspoons baking powder
    1/2 teaspoon salt
    1/3 cup chopped dried cranberries
    1/2 cup shelled pistachios

Preparation

  • Preheat oven to 350 degrees.
    In a large bowl, beat eggs and sugar; gradually add butter and vanilla.
    Mix together flour, baking powder, and salt; stir into egg mixture to make soft sticky dough. Add cranberries and pistachios; mix with spoon, then with floured hands, until dough is smooth and fruit and nuts are evenly distributed.
    Turn dough onto a floured surface and press into ball. Divide in half; shape each into 7-inch log.
    Flatten to 4 inches wide with slightly rounded edges. Place logs about 4 inches apart on greased large baking sheet.
    Bake for about 20 minutes or until firm to touch. Let cool for 10 minutes on baking sheet.
    Transfer logs to cutting board; with sharp knife, cut on slight diagonal into 3/4 inch slices.
    Arrange slices upright, about 3/4 inch apart on baking sheet. Reduce oven temperature to 300 degrees.
    Bake slices for 20 to 25 minutes, or until firm and dry.
    Let cool. (may be stored in airtight containers for 4 days.)
Have you tried the recipe?

Cranberry pistachio biscotti

Add Comment

* Required information
1000
Enter the word table backwards.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook