Ingredients
The following ingredients have 28 Servings
- 1 cup (100g) fresh cranberries
- ½ cup (60g) roasted and shelled pistachios
- ¼ cup (55g) unsalted butter
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour (plus more for dusting)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (85g) white chocolate chips (optional)
Instruction
- Preheat the oven to 350°F (175°C). Line a baking sheet with a parchment paper or silicone mat.
- To make the dough: In a food processor, pulse the cranberries a few times until fine crumbs. And coarsely chop the pistachios.
- In a mixing bowl with a paddle attachment, or using an electric hand- mixer, beat the butter and sugar until fluffy, 2 minutes.
- Add eggs and vanilla extract and mix until well combined, another 2 or so minutes.
- Stir in flour, baking soda and salt and mix just until well combined. The dough will be pretty sticky at this point, but don't worry, it's totally normal.
- Add cranberries and pistachios.
- To shape and bake the cookies: Sprinkle some flour on the prepared baking sheet. Transfer the dough onto the floured baking sheet using a silicone spatula. Form into about 11×3.5inch (28x9cm) log. Since the dough is quite sticky, flour your hands too.
- Alternatively, you can divide the dough into 2 parts and form 2 narrower logs to make mini biscotti.
- Bake for 30-35 minutes. Remove from oven and cool slightly.
- Then while the biscotti log is still warm, cut it into 3/4-inch wide strips, using a serrated knife. Place them back on the baking sheet and bake for 10 minutes. For extra crunch, flip them and bake for another 10 minutes.
- To decorate (optional): If desired, melt white chocolate in a double boiler or microwave until smooth, stirring frequently. Transfer the melted chocolate to the pastry bag with small round tip (I used Wilton #7), or zip-lock bag with small hole cut in the corner, and drizzle over the biscotti.
