These twice-baked Italian-style cookies have flavorful cranberries and pistachios in them and finished with a sprinkling of sanding sugar. Cranberry-Pistachio Biscotti is crunchy and perfect for dipping into coffee.
I make biscotti every year for Christmas gifts and have tried numerous recipes. This one is the best!!!
I am a very novice baker, and wanted to try making biscotti for the first time. I substituted walnuts for pistachios, and they turned out beautiful! I did however shorten the baking time to 25 minutes because it was browning quite quickly. Overall loved the recipe, and a success!- NoviceBaker29
Excellent recipe. Will pass on a tip I learned from the "King Arthur Flour" website on making biscotti: roll it out into a rectangle ON the parchment paper then use a pizza cutter to cut into biscotti "shape" to get nice sharp sides. Separate the biscottis slightly on the parchment paper so they don't stick together when baking then lift the whole sheet onto the cookie sheet. Saves a lot of extra work.
I made these...after slicing, I baked them on each side and drizzled with white chocolate! Super yummy
These are really yummy ! I made them last nite and had a 'few' this a.m. with coffee! The only thing I will most likely do differently when I make them again is to skip the step of moving to a floured board, shape logs, and transfer to a baking sheet. My dough was VERY sticky, making it almost impossible for me to transfer to the baking sheet in the nicely formed log I had just made... I think I'll just divide the dough in half in the mixing bowl, and move directly to the parchment paper to form the logs and cook . I'm hoping that will be easier for me the next time around.
Good one
FABULOUS!!! Turned out perfectly and were just gorgeous. I made 2 batches and substituted currants in one batch and dried cherries in another. I'm sure you could substitute pretty much any dried fruit and any nut and they would still be perfect.
I made these yesterday. They turned out wonderfully! My family absolutely loved them. The dough is very moist so i had to use more flour than i thought so I could handle it well enough to form a log for baking. They cut perfectly though without cracking or crumbling. This is my new favorite recipie!!
