CRANBERRY PISTACHIO BISCOTTI : ITALIAN CLASSIC

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One of my favorite morning (and afternoon) treats is a cranberry pistachio biscotti (or two). Whether I have it with my coffee or just as a quick snack in the afternoon this classic Italian cookies never fails to satisfy.

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WHAT INGREDIENTS DO I NEED TO MAKE CRANBERRY PISTACHIO BISCOTTI?

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In a small bowl mix together flour, baking powder, and salt. Set aside until needed.

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In a large bowl (or stand mixer) lightly beat the eggs, then slowly add in the sugar.

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Add in the pistachio and craisins, mix just enough to blend them into the dough;

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With moistened hands form dough into a log on a cookie sheet, about 1 inch thick by 3 inches wide.

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Bake for 25 minutes or until golden brown.

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Allow to cool for about 10 minutes then slice into ½ inch slices and place the biscotti on their sides and return to the oven.

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Bake for 10-12 minutes, or until golden brown, then let place on a cooling rack.

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Swipe up now to get the full recipe!

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