Pistachio and cranberry, classic holiday flavors made into delicious biscotti. This recipe is the perfect dessert to bring to any holiday party, or to just enjoy on your own!
Ingredients
- 2 Cups Dried Cranberries
- 6 Cups AP Flour, sifted
- 4 Teaspoons Baking Powder
- ½ Teaspoon Kosher Salt
- 8 Ounces Unsalted Butter
- 2 Cups Granulated Sugar
- 6 Each Large Eggs
- 4 Teaspoons Vanilla Extract
- 1 Cup Pistachios, unsalted
- As Needed Turbinado Sugar
Directions
Preheat oven to 350 degrees.
Pulse the cranberries in a food processor. Combine the flour, baking powder and salt in a bowl.
In a stand mixer with a paddle attachment beat the butter and sugar until fluffy. On Low speed add the eggs one at a time, scraping the sides as needed. Slowly add the Vanilla then the flour mixture. When combined add the pistachios and cranberries.
Remove product onto floured surface. Form in to 16” by 2” logs. Dip your hand in warm water and flatten the logs slightly. Brush the logs with beaten egg and generously cover with granulated sugar.
Bake for 25 – 30 minutes. Let the logs cool for at least 30 minutes. Reduce oven temperature to 300 degrees. Using a serrated knife cut logs crosswise 3/8” thick. Place slices on to a metal rack, sprinkle with turbinado sugar. Bake for about 30 minutes until firm to the touch. Let the cookies completely cool on the rack.