Cranberry pistachio biscotti are delightfully crunchy cookies studded with nutty pistachios and sweet dried cranberries. The red and green motif makes them particularly festive for dunking in coffee or tea during the holidays.
Instructions
1
Make the dough
2
In a small bowl, beat the sugar and oil until blended. Beat in the eggs, then the vanilla and almond extracts. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix well (the dough will be stiff). Stir in the pistachios and cranberries.
3
Shape and bake
4
Divide the dough into half. With floured hands, shape each half into a 12x2-inch rectangle on a parchment-lined baking sheet. Bake at 350°F for 18 to 22 minutes or until set. Editor's Tip: You should preheat the oven before baking. After the dough is set, keep the oven on for the next round of baking.
5
Prepare for the second bake
6
Move the baking sheet to a wire rack. When the dough is cool enough to handle, transfer it to a cutting board. Using a sharp, serrated knife, cut the dough diagonally into 3/4-inch slices. Place the slices cut side down on ungreased baking sheets. Editor's Tip: A serrated knife is the best kitchen knife for this step. The warm loaf is prone to tearing when sliced with a straight blade, and the scalloped edge of a serrated knife makes a cleaner, neater cut.
7
Bake until crisp
8
Place the slices back in the oven to bake for 12 to 14 minutes or until firm. Move the biscotti to wire racks to cool completely.
