Pistachio and Cranberry Biscotti |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I started making this recipe for our baked goodies tray that we give out to friends and family for the holidays. Frankly I just wanted something simple and easy to throw together. Turns out everybody loves them and ask me to give them the recipe. Well here is that recipe my friends. Ingredients:
2 1/2 cups all-purpose flour |
1 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 tablespoon vanilla extract |
4 eggs, lightly beaten |
1 cup pistachios, salted and shelled |
1 cup dried sweetened cranberries |
vegetable oil |
parchment paper or butter |
Directions:
1. Preheat oven to 350°F Lightly butter a large baking sheet or line with parchment paper.
2. In a large bowl combine flour, sugar, baking soda, and baking powder.
3. In a medium bowl lightly beat the eggs, then the vanilla extract.
4. Now mix wet and dry ingredients together to form a dough.
5. Coat your hands with oil and add the cranberries and pistachios blending them into the dough by hand.
6. On the baking sheet make 3 x 6-8 long logs that are about 2 in diameter.
7. Bake at 350°F for 25-30 minutes, or until golden brown. Remove logs from oven and with a serrated knife cut the logs into diagonal 1/2-1 slices and place them back on the baking tray cut side up. Bake another 5-7 minutes till lightly golden. Transfer onto a cooling rack.
8. When completely cooled you can drizzle melted dark chocolate to decorate.
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