Cranberry Pistachio Biscotti

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

All-Purpose Flour

1/2 Tbsp

Baking Powder

1/8

Lemon , zested

1 tsp zest per 12 servings

1/4 tsp

Salt

3/4 cup

Granulated Sugar

1/2 cup

Unsalted Butter , room temperature

2

Eggs

1 handful

Pistachios

1 handful

Dried Cranberries

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

In a mixing bowl, whisk together the All-Purpose Flour (2 cups) and Baking Powder (1/2 Tbsp) .

Step 3

In the bowl of an electric mixer with a paddle attachment, beat the Granulated Sugar (3/4 cup) and Unsalted Butter (1/2 cup) until creamy.

Step 4

Add the Salt (1/4 tsp) and zest from Lemon (1/8) and mix until combined. Add the Eggs (2) , one at a time, until each is fully combined.

Step 5

Slowly add in the flour mixture and mix until batter forms. Fold in Dried Cranberries (1 handful) and Pistachios (1 handful) .

Step 6

Lay the batter on a prepared baking sheet lined with parchment paper. Form into two 6-inch logs.

Step 7

Bake for 25 minutes.

Step 8

Take out of the oven and let cool for 15 minutes. Using a serrated knife, cut the biscotti at a sharp angle to make biscotti pieces.

Step 9

Place individual pieces onto baking sheet and bake for another 10-15 minutes, or until golden. Flip halfway through.

Step 10

Dip in melted chocolate or dunk in coffee. Enjoy!