I got this recipe from a cookie recipe book. From the day I tried it, I have made it numerous times. Each time it is a hit among my friends and their kids. So I thought of sharing it with my blog friends.
This is buttery biscotti, Mostly biscotti are dry cookies that are great with tea but I love to make this rich butter biscotti for some festiveness. The small specks of green and red from the pistachios and the cranberry make it a real holiday baked goodies.
All-purpose flour - 2 cups
Butter – ½ cup
Sugar – 1 cup
Egg – 2 large
Baking powder – 1 ½ teaspoon
Lemon Zest – 1 teaspoon
Vanilla extract – 1 ½ teaspoon
Pistachios – ½ cup chopped
Dried Cranberries – ½ cup
Salt – ¼ teaspoon
Preheat the oven to 350 degrees F.
Mix flour, salt and baking powder in a medium bowl. Cream in butter and sugar in a large bowl until the butter is pale in color. Then add eggs one by one and beat it to a smooth mixture. Now add the lemon zest and vanilla and mix it well.
Now add the flour mixture to the wet ingredients and beat it until blended. Mix in the pistachios and cranberries. The dough will be very dense.
Line a cookie sheet with foil and form the dough into a long. Bake until light golden, about 40 minutes.
Cool for 30 minutes.
Now slice the baked log on a diagonal to form biscotti shape. Arrange the biscotti on the baking sheet. Bake it until they are golden in color, about 15 minutes. Let it cool and enjoy