Pistachio Cranberry Biscotti Recipe

Pistachio Cranberry Biscotti

This is a rendition of a family friend's biscotti that we loved growing up. The dried cranberries, apricots and pistachios are such a boost to the cookies.
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Ingredients

  • 1⁄4 cup butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 4 large eggs
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon almond extract
  • 2 1⁄4 cups flour
  • 1 1⁄2 teaspoons anise seed
  • 1⁄2 teaspoon fennel seeds
  • 1 cup dried cranberries
  • 3⁄4 cup pistachios, shelled and coarsely chopped
  • 1⁄2 cup dried apricots, diced

Directions

  • In a stand mixer, beat butter for about 30 seconds. Add sugar, baking powder, baking soda and salt. Beat until combined. Add 3 eggs, vanilla and almond extract and beat until combined. Gradually add flour (mixture will be stiff). Add anise seeds, fennel seeds, cranberries, pistachios and apricots. Transfer dough to a lightly floured surface. Roll into a ball, cover and refrigerate for several hours, until firm enough to handle easily.
  • Preheat oven to 350° F.
  • Divide the dough into equal portions. Shape each portion into a log 12-inches long and 1 1/2-inches in diameter. Place logs 3 inches apart on a greased baking sheet. Pat down each log to 3/4-inch thickness. Beat remaining egg with 1 teaspoon water. Brush logs with egg wash. Bake for 25 minutes, until light golden brown. Remove from oven and cool 1 hour.
  • Reduce oven temperature to 325° F.
  • Transfer logs to a cutting board and cut into 1/2-inch thick diagonal slices. Place the slices, cut side down, on parchment-lined sheet pan; bake 5 minutes. Turn biscotti over and bake another 5 minutes.

Ingredients

  • 1⁄4 cup butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 4 large eggs
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon almond extract
  • 2 1⁄4 cups flour
  • 1 1⁄2 teaspoons anise seed
  • 1⁄2 teaspoon fennel seeds
  • 1 cup dried cranberries
  • 3⁄4 cup pistachios, shelled and coarsely chopped
  • 1⁄2 cup dried apricots, diced

Directions

  • In a stand mixer, beat butter for about 30 seconds. Add sugar, baking powder, baking soda and salt. Beat until combined. Add 3 eggs, vanilla and almond extract and beat until combined. Gradually add flour (mixture will be stiff). Add anise seeds, fennel seeds, cranberries, pistachios and apricots. Transfer dough to a lightly floured surface. Roll into a ball, cover and refrigerate for several hours, until firm enough to handle easily.
  • Preheat oven to 350° F.
  • Divide the dough into equal portions. Shape each portion into a log 12-inches long and 1 1/2-inches in diameter. Place logs 3 inches apart on a greased baking sheet. Pat down each log to 3/4-inch thickness. Beat remaining egg with 1 teaspoon water. Brush logs with egg wash. Bake for 25 minutes, until light golden brown. Remove from oven and cool 1 hour.
  • Reduce oven temperature to 325° F.
  • Transfer logs to a cutting board and cut into 1/2-inch thick diagonal slices. Place the slices, cut side down, on parchment-lined sheet pan; bake 5 minutes. Turn biscotti over and bake another 5 minutes.