Ingredients

The following ingredients have 36 Servings
  • 2.5 cups all purpose flour
  • 1.25 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs (at room temperature)
  • 5 tablespoons unsalted butter (melted and cooled)
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup dried cranberries
  • ¾ cup roasted pistachios (roughly chopped)

Instruction

  • Preheat oven to 350 F degrees.
  • In a bowl whisk together all purpose flour, salt and baking powder. Set aside.
  • Melt the butter in the microwave. Set aside and let it cool down to room temperature.
  • In a bowl whisk together melted cooled butter and sugar. Mix till well combined.
  • Add in the eggs, vanilla extract and almond extract and mix till smooth.
  • Add in the flour mix in parts mixing after each addition.
  • Fold in the dried cranberries and toasted chopped pistachios and mix to form a dough.
  • Divide dough into 4 equal parts.
  • Take 1 part of the dough and placed it on your working surface which has been lightly floured.
  • Knead a little till it's all smooth.
  • Roll in into a log 12 inches long.
  • Transfer it to a baking sheet lined with parchment paper. Press the log slightly so that it's around 2 inches wide.
  • Repeat the same with the remaining 3 portions of the dough.
  • Bake the logs at 350 F degrees for 28-30 minutes.
  • Take them out at let them cool down for around 20 minutes.
  • In the meanwhile reduce the oven temperature to 325 F degrees.
  • Once the logs have cooled down use a sharp serrated knife, to cut the log diagonally into 1/2 to 3/4-inch-thick slices.
  • Arrange all the slices in the tray and bake at 325 F degrees for 8 minutes.
  • Take out the tray and flip the slices and bake for another 8 minutes on the opposite side.
  • Transfer biscotti on a wire rack to cool completely.
  • Store in an airtight container.