Cranberry & Pistachio Biscotti

 

  • 1/2 Cup-Unsalted Butter-(softened)
  • 3/4 Cup-Sugar
  • 2 Each-Eggs
  • 1 Tablespoon-Almond Extract
  • 2 Cups-All Purpose Flour-(plus extra for dusting)
  • 1 1/2 Teaspoons-Baking Powder
  • 1/4 Teaspoon-Kosher Salt
  • 1 Cup-Dry Cranberries
  • 3/4 Cup-Shelled Pistachios

Directions

  1. Preheat oven to 325 degrees
  2. In the bowl of a stand-up mixer beat butter and sugar together until light and fluffy.
  3. Add egg, almond extract and combine.
  4. In a separate bowl combine flour, baking powder and salt.
  5. Add flour to butter/sugar and egg mixture in stand-up mixer until well blended.
  6. Add cranberry, pistachios and fold into dough.
  7. Butter a baking sheet and dust with flour.
  8. Divide dough in half and form two logs about 12 to 14 inches long and 2 inches wide.
  9. Place logs on baking sheet leaving a space in between at least 3 inches apart.
  10. Bake in oven for 25 minutes or until lightly golden brown.
  11. Allow to cool on a rack for 5 minutes.
  12. Place one log on a cutting board, using a serrated knife cut diagonally about 1/2” thick.
  13. Place cut pieces back onto baking sheet, cut sides up and down and place back into oven.
  14. Bake for about 5 to 10 minutes longer or until slightly crisp/dry.
  15. Allow to cool on a rack, then store in an airtight container until ready to serve.