Biscotti cranberry and pistachio

                      

Biscotti with Cranberries and pistachio 

Cookies with Cranberries and pistachio

  

Another Family Favorite these are great dipped in melted white chocolate. 

These are one of my easiest log cookies to make fast simple this recipe makes 

one log about 12 to 14 inch long 

go ahead try them ! 

Now as always my personal suggestions : 

you can substitute:  cranberries for dried cherries

                     pistachios for almonds

This recipe is also on my you tube page under 

Biscotti Cranberry and pistachio for easy to follow steps 

let get cooking !

INGREDIENTS 

150 gr. (1 1/4 cups) plain flour 

1/2 tsp. baking powder 

70 gr. or 1 large egg at room temperature 

70 gr.1/3 cups sugar 

pinch of salt 

60 gr. (1/2 cup) pistachios 

50 gr. (1/4 cups) dried cranberries 

1/8 tsp. vanilla extract 

1 tbs.(1 medium orange) grated 

1) place dried cranberries in a bowl poor hot water over them and leave them to soak, if you do this overnight or a at least 2-3 hours, they will be plumb , 

remove them from the water and pat dry on a paper towel 

or  i place my cranberries in a 1/4 cup of hot water i microwaved in a mug added them for 30 seconds drained and pat dry set aside 

2) Rinse your pistachios, pat dry on a paper towel set aside 

3) In a bowl, combine your flour, baking powder and sieve. Add your orange zest mix well.

4) In another bowl, beat your egg lightly and with a hand wisk or electric mixer slowly beat in sugar and salt, beat this till fluffy and pale looking, Add vanilla extract, mix.

5) Add in the flour and baking powder you earlier mixed, using a plastic scraper to mix all the ingredients until combined.

6) then add the pistachios and cranberries.Mix until well combined and a dough forms, now at this point the mix is a little sticky just dust the counter with a little flour, proceed to knead a few times 

and form into your log, 

place this log onto a lined baking sheet lined with parchment paper your long should measure 

20 cm.long  x 5 cm. wide x 2 cm thick. flatten the top of long slightly 

place on center rack, bake at 160 degrees for 30 minutes or till risen and firm 

THESE WILL BE MORE ON THE BLOND SIDE NOT THE GOLDEN

YOU CAN TURN YOUR BAKING SHEET AROUND TO INSURE A EVEN COOKING 

When logs are cooled, using a serrated knife, start a diagonally cut shape about 1/2 inch , 

you can leave them like this dipping the bottom part of the cookie in white chocolate morsels or 

replace on cookie sheet at 150 for 10 min. to get them golden brown for a cruncher cookie 

Store in an air-tight container for several weeks . 

I like to wrap them in aluminum foil and freeze them taking them out as needed . 

enjoy 

MANGIA MANGIA