About
Posts
Recipes
Cranberry-Pistachio Biscotti
Cranberry-Pistachio Biscotti
with Orange and Lemon Zest
Chocolate Grand Marnier TrufflesCranberry Orange Tea CakeGluten-Free Pumpkin Spice BreadOld-Fashioned Apple PieChocolate Pudding CakesButterscotch Kahlua PuddingFlourless Dark Chocolate CakeGinger Spice CookiesGluten-Free Almond CakeLemon CurdNutella Crêpes

Cranberry-Pistachio Biscotti

INGREDIENTS

Makes 24
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 2 large eggs
  • 2/3 cup roasted, unsalted pistachios, coarsely chopped
  • 2/3 cup dried cranberries
Recipe by Anna Watson Carl

STEP  OF 

Sample step.
« PREVIOUS
NEXT »
Read More

DIRECTIONS SHOW STEP-BY-STEP

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Whisk the flour, baking powder, and salt in a medium bowl. In a separate bowl, beat the sugar, butter, lemon and orange zest with an electric mixer. Beat in the eggs one at a time. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 12-15 minutes. Transfer the biscotti to a rack and cool completely.

The biscotti can be stored in an airtight container for up to a week (if they last that long!).

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity