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Cranberry pistachio biscotti

Cranberry pistachio biscotti

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Prep Time 25 minutes
Cook Time 45 minutes
additional 10 minutes
Servings 40
Calories 150 kcal

Ingredients
  

  • 2½ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup dried cranberries
  • 1 cup shelled, unsalted pistachios

Instructions
 

  • Step1. Dough Preparations
    1. Preheat oven at 350°F or 175°C, and set up a parchment paper lined baking sheet.2. Whisk flour, sugar, baking powder, and salt together in a large bowl.3. In another bowl, mix eggs and vanilla and almond extracts well together.4. Gradually incorporate wet ingredients into the dry until dough forms.5. Mix the cranberries and pistachios, spreading evenly.
    Step2. First Bake: The Biscotti Log End
    1. Divide the dough into two, and roll each piece into logs, about 12 inches long and 2 inches around.2. Place the logs separated on the prepared baking sheet.3. Bake for 25-30 minutes or until it is firm and lightly golden.4. Unplug the oven and set aside for 10 minutes.
    Step3. Second Bake: Cut and Crisp
    1. Put the oven temperature at 325°F (160°C).2. Using a sharp serrated knife, cut the logs diagonally into ¾-inch-thick slices.3. Arrange the slices cut-side down on the baking sheet.4. Bake for 10 minutes, flip the biscotti, and bake for another 10 minutes.5. Allow the biscotti to cool completely-they will harden as they cool.