Cranberry Pistachio Biscotti Recipe
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Ingredients: |
Ingredients: ½ c. dried cranberries
½ c. boiling water
½ c. butter softened
1 c. sugar
3 eggs
2 tsp. vanilla
3 c. all purpose flour
2 tsp. baking powder
½ tsp. salt
½ c. chopped pistachios
Topping
1 egg, beaten
3 T. coarse sugar
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Directions: |
Directions:1. Place cranberries in a small bowl, cover with boiling water; let stand for 5 minutes, drain and set aside. In large bowl cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition egg, stir in vanilla. Combine in medium bowl the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachios and cranberries with liquid.
2. Divide dough into 3 portions. On parchment paper-lined baking sheet shape each prton into a 12 in. X 1 ½ in rectangle. Brush beaten egg over each and sprinkle with coarse sugar. Bake at 375° for 18-22 min. or until set and lightly browned. Carefully remove to wire racks; cool for 15 min.
3. Transfer to cutting board; cut diagonally with serrated knife into ¾ in. slices. Place cut side down on ungreased baking sheet. Bake for 6-8 min. on each side or until edges are browned. Remove to wire racks to cool completely. Store in airtight container. |
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