Tuesday, December 20, 2016

Cranberry Pistachio Biscotti: #CreativeCookieExchange


"Nuts in Cookies" is the theme for the "Creative Cookie Exchange" this month! Pistachio Biscotti has been on my to do list for a long time, and baking these delicious cookies couldn't come at a better time than the Holidays! 
I found the cookies to be slightly sweeter than I expected, perhaps due to the addition of the cranberries. For this reason I skipped the coating of white chocolate I had planned on giving them. But by all means if you have a sweeter tooth than I do, then go ahead and give these a dip in white chocolate, making them a prettier presentation. 


CRANBERRY PISTACHIO BISCOTTI 

Ingredients:
  • 2 1/4 c. unbleached flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 4 tbsp. unsalted butter, softened
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 c. raw pistachios, coarsely chopped
  • 1 c. dried cranberries
Instructions:
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a large bowl whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter and sugar until light and fluffy for 6 minutes. Beat in eggs, one at a time, add vanilla and almond extract until combined, scraping down the bowl as needed.
  3. On low speed slowly add the flour mixture until combined, add the nuts and cranberries, just until mixed.
  4. Shape two loafs 13x2-inch, on parchment lined baking sheet, spacing the loafs 3 inches apart. Bake the loaves until golden, about 35 minutes.
  5. Cool the loaves on baking sheet for ten minutes. Lower oven temperature to 325.
  6. Slice the loaves on a cutting board, into 1/2 inch thick slices, using a serrated knife. Return the slices to the baking sheet and bake for 10 minutes on each side, until crisp and golden brown. Transfer to a wire rack and cool completely before serving.
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Nuts in cookies are a tradition celebrated all over the world--and Creative Cookie Exchange has joined the party! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

6 comments:

Holly @ abakershouse.com said...

I have extra pistachios and cranberries leftover from the recipe I made this month and this is exactly where they will be headed! Can't wait to try these biscotti.

Ansh said...

Biscotti is my all time favorite cookie. Though I always make them with almonds. I will try this recipe soon.

Karen Kerr said...
This comment has been removed by the author.
Karen Kerr said...

Love biscotti this time of year, and cranberries are perfect with pistachios. I might just have to try them with and without white chocolate. Happy holidays!

Sarah Reid said...

LOVE biscotti, this looks delicious

Jason said...

Awesome recipe, gonna try it for weekend!!