Cranberry Pistachio Biscotti

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cranberry pistachio biscottiSara Moulton made Christmas Cookies on Good Morning America in 2001. These are wonderfully crunchy with a tart burst of cranberry in each bite. While these were made and promoted as a Christmas Cookie, I think they are great all year round. In myMid-CenturyHome we always get an extra bag or 2 of fresh cranberries during the season and freeze for use later in the year when we can’t get fresh.


1½ cups dried cranberries (about 1/4 pound)
2½ cups unbleached all-purpose flour
1 cup of sugar
½ teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup, salted and shelled natural pistachios
1 large egg, lightly beaten with 1 teaspoon of water to make egg wash


1. Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain and then pat dry with paper towels.

2. Preheat oven to 325° F. Butter and flour a large baking sheet, knocking off excess flour.

3. Mix together flour, sugar, baking soda and powder in a large bowl with an electric mixer at moderate speed until combined well. Add eggs and vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at a low speed.

4. Turn out dough onto a well-floured surface and knead several times. Halve the dough and form each half into a a 13 – by 2-inch slightly flattened log on a baking sheet, using floured hands, and spacing logs about 3 inches apart. Brush logs with egg wash.

5. Bake in the middle of the oven until golden brown – 25 to 30 minutes. Cool logs on baking sheet on a rack for 10 minutes. Transfer onto cutting board and cut diagonally into ½ inch thick slices with a serrated knife. Arrange slices, cut side down, in one layer on a baking sheet (don’t worry if slices touch each other). Bake in the middle of the oven, turning once, for 20 to 25 minutes total.

Recipe courtesy of Gourmet magazine, 2001

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