Cranberry Pistachio Biscotti

 
Looking for a delicious holiday cookie recipe? Try this cranberry pistachio biscotti. It has a wonderful, subtle flavor and a delightful color scheme with red, green and white, making a lovely holiday presentation. This year, I entered this biscotti in our office annual holiday bake-off. To my excitement, it won the Grand Prize and Best Presentation Prize. This biscotti will be perfect for your Christmas baking!

Ingredients
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs, room temperature
1 tablespoon lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon whole aniseed

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

3/4 cup dried sweetened cranberries
3/4 cup shelled unsalted raw pistachios
4 ounces good quality white chocolate (optional)

(For best results, use unsalted raw pistachio that can be found at Whole Foods. Roasted ones are okay for taste, but will show less green. If using salted ones, wipe off salt with wet paper towels.)

Preheat oven to 350.

Using an electric mixer, beat butter and sugar in a bowl until light and fluffy. Beat in eggs one at a time. Mix in lemon zest, vanilla and aniseed.

Sift together flour, baking powder and salt. Add to the egg mixture and beat on slow speed just enough to combine everything. Mix in cranberries and pistachios and incorporate everything by hand just until dough is loosely formed.

Turn dough out onto a lightly floured surface and divide in half. With the hands floured or wet, shape each half into a 10 x 2 1/2-inch log, about 1 inch high. Make sure the top is flat and smooth. Bake for 35 – 40 minutes until firm and lightly golden. Completely cool the logs on a rack (at least for 30 minutes).

Carefully transfer the logs to a cutting board. Using a serrated knife, gently cut the logs diagonally into 1/2-inch-thick slices. Reduce the oven temperature to 325. Stand slices upright on a baking sheet (not to brown pistachio) and bake for 15 minutes. Transfer to a rack and cool.

Stir the optional white chocolate in a bowl set over a saucepan of barely simmering water until smooth. Drizzle melted chocolate over one side of the biscotti and chill in the refrigerator until chocolate is firm, about 25 minutes. Store them in an airtight container.

Leave a Comment

*

Comments

  1. Loving the pistachios in this biscotti.

    We are in our final week of Get Grillin' - Dessert is the theme and we would love if you submitted up to any 3 recipes (they don't have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway. http://su.pr/2YaIiV