{bake} cranberry pistachio biscotti

I make this cranberry pistachio biscotti every year for Christmas.  I love how it isn’t super sweet, which makes it a nice antidote to some of the other iced and sugard Christmas cookies.  Plus, you can eat biscotti for breakfast and not feel guilty. 😉

I use this Holiday Biscotti recipe by Giada De Laurentis.  She dips them in white chocolate, but I leave them plain, the way a good biscotti should be.

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • Directions:

    Preheat the oven to 350 degrees F.

    Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

     Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

    Place the log on the cutting board. Using a sharp serrated knife (A VERY SHARP KNIFE IS KEY), cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

    The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

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    December 16, 2010. bake.

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