And so the biscotti tradition continues, this year with a new holiday flavor combination: cranberries and pistachios.
For the past two years, my mom has been the one making the biscotti, and it’s become one of her favorite homemade treats because she says it’s so much simpler to make than it seems. This year she passed the torch onto me, and I tried it solo for the first time! The good news? It really is as simple as she’s been saying, and while there are a few steps involved, none of them are earth shattering or especially difficult.
I especially love the sweet-and-salty flavor profile of this version!
- 1/2 cup (1 stick) salted butter, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup dried cranberries
- 1 cup pistachios
Preheat oven to 350 degrees F.
Cream butter and sugar together in a large bowl at medium speed. Add eggs and vanilla and continue beating until blended. Slowly add flour and baking powder, beating on low until completely mixed. Add cranberries and pistachios and mix until incorporated.
Dump dough on a floured surface and divide it in to fourths with lightly floured hands. Shape into 1-1/2 inch wide logs. Place logs on a lightly greased cookie sheet — with room to spread — and bake for 18 to 20 minutes until the edges start to brown.
Reduce oven temperature to 325 degrees F while the logs cool for 10 minutes.
Cut logs into 1/2-inch slices with a serrated knife, discarding the ends. Arrange the pieces on the cookie sheet with the cut side down and bake for an additional 12-14 minutes, turning once. Cookies should be lightly browned and crisp.
Move cookies to a cookie rack and let them cool completely.
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