- 3/4 cup dried sweetened cranberries
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup shelled pistachios
Preheat the oven to 325°F. Divide dough in half. On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened logs, about 2 inches wide and 12 to 14 inches long. Place both on a non-stick baking sheet a few inches apart. Bake for 25 minutes or until barely golden.
Let cool for 10 minutes. Slice logs on the diagonal about 1/2-inch thick. Return slices to the baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown. Let cool. Biscotti will keep for several weeks in an airtight container.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.