Pistachio Cranberry Biscotti

In Italian, biscotti literally means “baked twice,” and that’s exactly what makes these cookies so special. First, the dough is shaped into a loaf and baked. Then it’s sliced diagonally and baked again until crisp and golden. The result is a beautifully crunchy cookie with a rich, nutty texture and bright bursts of cranberry in every bite.

One of the things I especially love about this recipe is that it contains no butter, yet still tastes wonderfully rich, fragrant, and satisfying

Ingredients

• 1/2 cup sugar (125 g)

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp baking powder

• Pinch of salt

• 1 3/4 cups flour (210 g)

• Shelled pistachios

• Dried cranberries

Steps

1. Beat the sugar and eggs with a mixer until light and fluffy

2. Add the vanilla extract

3. In a separate bowl, combine all the dry ingredients

4. Add the dry ingredients to the egg mixture and mix on low speed until a dough forms

5. Fold in the shelled pistachios and dried cranberries

6. Shape the dough into a loaf, about 30 cm long and 9 cm wide

7. Bake in a preheated 180°C (350°F) oven for 25 minutes

8. Remove from the oven and let cool for 10 minutes

9. Slice diagonally into 1 cm thick strips

10. Place the slices flat-side down on the baking sheet

11. Bake for another 10 minutes on each side until crisp and golden