Willow Park Wines and Spirits

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Erin Rosar
 
November 28, 2014 | Tasty Recipes | Erin Rosar

Cranberry Pistachio Biscotti

 

This is a food processor recipe and very quickly made up. Make 3 dozen biscotti.


Ingredients:

  • 1 ¾ cup of flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup of cold butter cut into 9 to 12 pieces
  • 1 teaspoon vanilla
  • 1 ½ cup shelled raw pistachios
  • 3 eggs, lightly beaten
  • ½ cup dried cranberries

 

Directions:

  1. Process the first 4 dry ingredients in the food processor until well blended. Add butter and vanilla and pulse until mixture resembles coarse cornmeal.
  2. Add pistachios, cranberries and eggs. Pulse 5 times, scrape down bowl and pulse until all dry ingredients are blended in, about 5 more pulses.
  3. Dump bowl contents on a wooden board and knead into a ball. Divide ball into three sections and pat out into three logs on the cookie sheet. (Log shape 2 inches by 5 inches)
  4. Bake in 350 oven for 25 minutes. Let cool slightly and then cut each log into 10 to 12 finger shaped pieces.
  5. Put back in the oven for 10 minutes until slightly brown. Cool at room temperature for a day so they harden up. If you like your biscotti a little soften, package into containers the same day. Will keep for a few weeks.

Prefect with Scotch!

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