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Cranberry-Pistachio Biscotti

Makes about 3 dozen
Time 1 hr 20 min
Store these crunchy cookies, perfect for dunking in a cup of hot tea, in an airtight container for several weeks.
Special Diets:
Ingredients
  • 3/4 cup dried sweetened cranberries
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour plus more for shaping dough
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup shelled pistachios
Method

Place cranberries in a medium bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.

In a medium bowl, cream butter and sugar at medium-high speed until light and fluffy, about 4 minutes. Add eggs, one a time, and blend until smooth. Add vanilla, flour, baking powder and salt. Mix until just blended. Stir in cranberries and pistachios by hand.

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 until just beginning to brown, about 25 minutes.

Let cool for 10 minutes. Use a serrated knife to slice logs on the diagonal into 1/2-inch-thick slices. Place slices on baking sheet, cut-side up, and bake again for 20 minutes, flipping halfway through baking, until golden brown. Let cool completely.

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.
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  • 3/4 cup dried sweetened cranberries
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour plus more for shaping dough
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup shelled pistachios