Gallery

Recipe Summary

prep:
28 mins
cook:
49 mins
additional:
10 mins
total:
1 hr 27 mins
Yield:
1 1/2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.

    Advertisement
  • Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.

  • Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.

  • Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.

  • Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.

Source

Christmas with Southern Living 2007

Advertisement
Advertisement