Who doesn’t love a lite, slightly sweet cookie with their coffee? We are not big sweet eaters but we do like a biscotti with our mid-morning coffee. I had a few extra pistachios left over from the ice cream I made in the summer so I combined them with the lovely tart cranberries to make a wonderful treat. They look rather festive, don’t they?
Pistachio and Cranberry Biscotti
Makes about 30 biscotti
Ingredients:
- 60 g dried cranberries
- 125 mL boiling water
- 400 g all-purpose flour, plus more for dusting
- 6 g baking powder
- 4 g salt
- 60 g unsalted butter, room temperature
- 100 g sugar, plus more for sprinkling
- 3 large eggs, plus 1 large egg, lightly beaten
- 10 mL pure vanilla extract
- 48 g unsalted pistachios, coarsely chopped
Directions:
- Preheat the oven to 375° F.
- Combine the cranberries and boiling water and allow to stand for five minutes, strain.
- Sift together the flour, baking powder, and salt set aside.
- Beat the butter and sugar together until light and fluffy, beat in the vanilla. Add the eggs one at a time and incorporate well. Slowly beat in the flour, pistachios and cranberries.
- On a parchment-lined baking sheet, make two evenly-sized logs and bake for 25 minutes.
- Cool for 15 minutes. Lower the oven temperature to 300F.
- Cut into 1cm slices and lay cut-side down on the baking sheet. Bake for 30 minutes, flipping over at 15 minutes. Cool.
