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Holiday Cranberry and Pistachio Biscotti
Post by KD7LBR on Sep 18th, 2002, 10:29am

1/3 cup butter
2 eggs

mix together in sep. bowl:
3/4 cup up dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup sugar

Beat butter on medium speed for 30 seconds. Add eggs and beat on medium until well combined. Using a wooden spoon, stir in remaining ingredients just until combined.

Divide into 2 loaves on cookie sheet, chilling if
necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.

Bake at 375?F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.

Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife.

Place slices on an ungreased cookie sheet. Bake at 325?F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.