Best-Ever Christmas Biscotti Recipe

Cranberry-Pistachio Biscotti

(makes roughly four dozen)

Preheat oven to 375 and line two cookie sheets with parchment.

Cream 1 cup of sugar and 2/3 cup unsalted butter. Add 2 teaspoons freshly grated lemon zest, 3 eggs, and 1/4 teaspoon lemon extract. In separate bowl, mix 3 cups flour, 2.5 teaspoons baking powder, 1/8 teaspoon sale, and 2 tablespoons anise seed. Add dry ingredients to wet. Then add 2/3 cup dried, unsweetened cranberries, and 2/3 cup pistachios. Form dough into four balls.

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Shape each ball into logs about 3/4 inch thick. Lay two logs on each baking sheet, with the parchment between the dough and sheet. (Yes, son. This specific advice about the parchment is for you.)

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Bake for 25 minutes, switching the cookie sheets halfway through. Remove from oven. Let cool five minutes. Then slice each log into roughly 1/2 inch slices, spreading the slices back on the parchment.
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Bake an additional seven minutes, again switching the sheets at the mid-point. Let cool, then top with the best quality melted chocolate you can find .

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