Holiday Baking: Biscotti with Dried Cranberries and Pistachios

Last night, after tucking the boys in, I baked the edible portion of this year's preschool teacher gifts. While I am a fan of assemble and then let do its' cooking/simmering thing, a few of my go-to recipes are worth having to be a little attentive during the preparation. One would be my Farro-Butternut Squash Risotto. The other would be these homemade Biscotti with Dried Cranberries and Pistachios. This is a recipe passed on by my mom, who according to the faxed xerox copy which looks like it has made the rounds, originally came from someone named Carolyn Thacker. Not one to necessarily go right for the biscotti on a cookie tray, this recipe made me a biscotti convert, and fan. The cranberries make them a tad bit chewy and the orange and pitachio flavors compliment the cranberries perfectly. Enjoy!

Biscotti with Dried Cranberries and Pistachios

1 3/4 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup dried cranberries

4 Tablespoons (1/2 a stick) of butter, chilled and chopped

1 teaspoon vanilla extract

1 teaspoon orange extract (optional)

1 1/2 cups shelled pistachios

2 eggs

1. Preheat oven to 350. Line baking sheets with parchment paper.
2. In a food processor, combine the flour, sugar, baking powder and salt. Pulse.
3. Add the dried cranberries. Pulse a few times until they are chopped.
4. Add the butter and vanilla. Process until the whole mixture looks like a coarse meal.
5. Add the pistachios and egg. Pulse 10 times to blend. Scrape down sides. Pulse another five to ten times to blend.
6. On a lightly floured counter, divide the dough into 4 equal pieces. Roll each piece into an 8" log.
7. Transfer the logs to a baking sheet and flatten to 2" wide with your hand. Bake 25 minutes.
8. After the first baking, transfer the logs to a cutting board and using a sharp knife and quick single motion, cut on the diagonal into 1/2" slices. Return the biscotti to the baking sheet and bake 4 minutes on one side, then flip them and bake them 4-5 minutes on the second side. Remove from oven when they turn golden brown.
9. Transfer to cooling racks and cool completely.

Biscotti may be stored in an airtight container for 4-5 days, or frozen in an airtight container for up to 2 months.

Here is the recipe in photos, in case this is your first time baking biscotti:

In a food processor, combine the flour, sugar, baking powder and salt. Pulse.

Add the dried cranberries. Pulse a few times until they are chopped.

Add the butter and vanilla.

Process until the whole mixture looks like a coarse meal.

Add the pistachios and egg.

Pulse 10 times to blend. Scrape down sides. Pulse another five to ten times to blend.

On a lightly floured counter, divide the dough into 4 equal pieces.

Roll each piece into an 8" log. Transfer the logs to a baking sheet and flatten to 2" wide with your hand. Bake 25 minutes.

After the first baking, transfer the logs to a cutting board and using a sharp knife and quick single motion, cut on the diagonal into 1/2" slices.

Return the biscotti to the baking sheet and bake 4 minutes on one side, then flip them and bake them 4-5 minutes on the second side. Remove from oven when they turn golden brown.

Transfer to cooling racks and cool completely. Biscotti may be stored in an airtight container for 4-5 days, or frozen in an airtight container for up to 2 months.