Cranberry-Pistachio Biscotti

I’m in full nesting mode today.  We’ve cleaned our apartment, I have an Asian chicken dinner in the crock pot and I just pulled some biscotti out of the oven.  I’ve never made biscotti before, but I can tell you that mine looks nothing like the Real Simple photo!  I bet it tastes the same though.  This was an easy recipe from start to finish.  The only problem I had was cutting the biscotti during Step 4, mine crumbled a lot which made for less than perfect looking pieces:

Cranberry-Pistachio Biscotti
From Real Simple – November 2009
Makes 40 cookies
Hands-On Time: 15m Total Time: 1hr 30m

Ingredients

  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 cup dried cranberries
  • 1/2 cup shelled roasted pistachios

Directions

  1. Heat oven to 350º F. In a medium bowl, combine the flour, baking powder, and salt.
  2. With an electric mixer, beat the butter and sugar until just smooth. One at a time, beat in the eggs. Mix in the almond extract. Add the flour mixture and mix until just incorporated. Mix in the cranberries and pistachios.
  3. Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
  4. Reduce oven to 300º F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side. 

About Laura

Working mom trying to balance life and baby.
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