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Here are the ingridients that are required to produce a appetizing Pistachio cranberries biscotti:
- Get 1/2 cup of raw pistachios.
- Use 1/2 cup of cranberries.
- Take 1/2 cup (1 stick) of unsalted butter.
- You need 3 of eggs.
- Take 3/4 cup of sugar.
- Use 1 teaspoon of vanilla extract.
- Take 3 1/2 cups of all-purpose flour.
- Use 1 1/2 teaspoons of baking powder.
- Take 1/2 teaspoon of salt.
Done with the ingridients? Below are the instructions on producing Pistachio cranberries biscotti:
- Preheat the oven to 350 degrees F.
- Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven..
- In an electric mixer, beat the butter until light and fluffy. With the mixer running gradually add the eggs, sugar, and vanilla extract; mix until creamed. Add the flour, baking powder, and salt. Mix dough until smooth. Using a wooden spoon, mix in the pistachios and cranberries until evenly distributed..
- Place the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottom are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board, slice each log on and diagonal into 12 1-inch thick pieces. Put the cookies back on a cookie sheet and bake for 10 minutes. Turn the cookies over and bake the other side for another 10 minute.
- Store cookies in an airtight container..
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