Cranberry Pistachio Biscotti, or twice-baked cookies, are perfect for gifting and shipping as well as being a delicious coffee break treat.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white or dark chocolate chopped
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Mix together the flour and baking powder in a medium bowl. Add the sugar, butter, lemon zest, and salt to a large bowl and blend with an electric mixer until light and fluffy. Beat in the eggs one at a time, scraping down the sides.
Add the flour and mix just until blended. Use a wooden spoon to stir in the pistachios and cranberries.
Empty the dough onto the parchment paper lined baking sheet and form into a 13-inch long, 3-inch wide log. Bake for 40 minutes, or until golden. Cool on the pan for 30 minutes.
Carefully place the biscotti log onto a cutting board and cut into 1/2 to 3/4-inch slices with a sharp serrated knife. Place the slices cut side down back on the baking sheet and return to the oven for 15 minutes. Carefully transfer the biscotti to a wire rack to cool.
Coarsely chop the chocolate and melt in a double boiler over simmering water. Dip one half of cookie into the melted chocolate and gently shake off the excess. Place the biscotti on wax paper or parchment and allow the chocolate to set. Refrigerate the cookies until the chocolate is firm.
The biscotti can be made ahead. Store them in an airtight container up to 2 weeks, or wrap them in foil and freeze in resealable plastic bags up to 4 weeks.
Recipe by Giada