Ingredients:
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) salt
- ¾ cup (150g) granulated sugar
- ½ cup (100g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon (5ml) almond extract (optional, but recommended)
- ¼ cup (60ml) whole milk
- 1 cup (120g) dried cranberries, coarsely chopped
- ¾ cup (100g) shelled pistachios, coarsely chopped
Instructions:
- Whisk together dry ingredients (flour, baking powder, salt) in a bowl. Cream butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Fold in the cranberries and pistachios.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches (30cm) long and 3 inches (8cm) wide. Place the logs on a baking sheet lined with parchment paper. Bake for 25 minutes, or until lightly golden and firm to the touch.
- Remove the logs from the oven and let them cool slightly (about 15 minutes). Reduce the oven temperature to 325°F (160°C). Using a sharp knife or serrated bread knife, slice the logs crosswise into ½-inch (1.25cm) thick slices.
- Arrange the biscotti slices on the baking sheets, cut-side up. Bake for 5-7 minutes per side, or until golden brown and crisp.
- Transfer the biscotti to a wire rack to cool completely before storing. These cranberry pistachio biscotti are great with coffee.