Pistachio and Cranberry Biscotti

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:

1. Preheat the oven to 375° F.
2. Combine the cranberries and boiling water and allow to stand for five minutes, strain.
3. Sift together the flour, baking powder, and salt set aside.
4. 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.
5. On a parchment-lined baking sheet, make two evenly-sized logs and bake for 25 minutes.
6. Cool for 15 minutes. Lower the oven temperature to 300F.
7. Cut into 1cm slices and lay cut-side down on the baking sheet. Bake for 30 minutes, flipping over at 15 minutes. Cool.