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We hope you got insight from reading it, now let’s go back to pistachio cranberries biscotti recipe. You can have pistachio cranberries biscotti using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Pistachio cranberries biscotti:
- Use 1/2 cup raw pistachios
- Take 1/2 cup cranberries
- Provide 1/2 cup (1 stick) unsalted butter
- Use 3 eggs
- Use 3/4 cup sugar
- Prepare 1 teaspoon vanilla extract
- You need 3 1/2 cups all-purpose flour
- Use 1 1/2 teaspoons baking powder
- Use 1/2 teaspoon salt
Steps to make Pistachio cranberries biscotti:
- Preheat the oven to 350 degrees F
- Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
- In an electric mixer, beat the butter until light and fluffy. With the mixer running gradually add the eggs, sugar, and vanilla extract; mix until creamed. Add the flour, baking powder, and salt. Mix dough until smooth. Using a wooden spoon, mix in the pistachios and cranberries until evenly distributed.
- Place the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottom are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board, slice each log on and diagonal into 12 1-inch thick pieces. Put the cookies back on a cookie sheet and bake for 10 minutes. Turn the cookies over and bake the other side for another 10 minute
- Store cookies in an airtight container.
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