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Cranberry Pistachio Biscotti

3 cups all-purpose flour
1 tablespoon baking powder
14 teaspoon salt
3 eggs
34 cup granulated sugar
12 cup melted butter
2 teaspoons vanilla
13 cup chopped dried cranberries
12 cup unsalted pistachios or 12 cup almonds


Preheat oven to 350F. Cookie sheet, greased. In a medium bowl, combine flour, baking powder and salt. In a large bowl, beat eggs, sugar, butter and vanilla until blended. Gradually add dry ingredients until a sticky dough forms. Using floured hands, work in cranberries and nuts until evenly distributed and dough is smooth. Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes or until browned. Cool on sheet for 10 minutes, then cut into slices 1/2 to 3/4 inch thick. Arrange slices upright on cookie sheet. Lower oven heat to 300F and bake for 20 to 25 minutes or until firm and dry. Immediately transfer to wire racks. Makes about 3 dozen. 500 Best Cookies, Bars & Squares.

Source: www.food.com