Pistachio Biscotti Recipe: Preheat oven to 350 degrees F (177
degrees C) and place the oven rack in the center of the oven. Line a
baking sheet with parchment paper.
the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs
on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl,
whisk together the flour, baking powder and salt. Add to the egg mixture and
beat until combined. Fold in the chopped pistachios and cranberries.
the dough to a well floured counter and roll into a log shape, about 12
inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour
your hands to form the log as the dough is quite sticky. Place the log on the
baking sheet and bake for
about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack
for about 10 minutes.
temperature to 325 degrees F (165 degrees C).
Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the
biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake
minutes or until golden brown. Remove from oven and let cool. Can be stored in an
airtight container for several weeks.
Makes about 20 - 24 biscotti.
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