Cranberry Pistachio Biscotti
 
Prep time
Cook time
Total time
 
Serves: 4 doz
Ingredients
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup butter, room temperature
  • 1 cup sugar
  • zest of an orange
  • 3 large eggs- room temp
  • 1 teaspoons vanilla
  • ½ cup unsalted pistachios, coarsely chopped
  • ½ cup dried cranberries
  • 1 egg white
  • 2 tbsp sanding sugar
Instructions
  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Whisk together flour, baking powder, and salt into a medium bowl; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and orange zest on medium speed until light and fluffy, about 3 minutes. Add the 3 eggs, one at a time, beating after each addition. Scrape down sides of bowl and mix again. Beat in vanilla.
  4. Add the flour mixture, and mix on low speed until about ½ mixed in. Add in the cranberries and pistachios.
  5. Flour counter well and turn out dough. With floured hands form into a log,divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, placing about 3 inches apart. With your hand, flatten logs slightly starting in the middle and working out to each end.
  6. Brush beaten egg white over surface of the dough and sprinkle with the sanding sugar.
  7. Bake, rotating sheet halfway through, until logs are firm to touch and golden brown about 25 minutes. Slide the parchment paper with the logs on to a wire rack to cool slightly, about 20 minutes. Meanwhile reduce oven temperature to 300 degrees.
  8. Carefully transfer the logs to a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into ½-inch-thick slices. Place slices on a baking sheet cut side down. Arrange slices, cut sides down. Bake 15 minutes then flip over and bake a further 15 minutes. Transfer sheets to a cooling rack.
  9. Let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
Recipe by Chateau Elma at https://www.chateauelma.com/cranberry-pistachio-biscotti