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Cranberry-Pistachio Biscotti


Cranberry-Pistachio Biscotti
Yields 30
Unlike many versions of biscotti, these aren’t break-a-tooth hard. They won’t fall apart in your coffee cup, either.
Ingredients
  1. ½ cup dried cranberries
  2. 6 tablespoons unsalted butter, room temperature
  3. ⅔ cup granulated sugar, plus more for sprinkling
  4. ½ teaspoon sea salt
  5. 2 teaspoons vanilla extract
  6. ¼ teaspoon almond extract
  7. 1½ teaspoons baking powder
  8. 2 large eggs, room temperature
  9. 2 cups all-purpose flour
  10. ½ cup shelled pistachios
Instructions
  1. Heat oven to 350°F. Line a baking sheet with parchment paper and set aside. Boil ½ cup water and add to a heatproof bowl. Add cranberries and let sit until plump, about 15 minutes. Drain and set aside.
  2. In a stand mixer fitted with the paddle attachment, beat butter, sugar, salt, extracts, and baking powder on medium speed until smooth and creamy, 2 to 3 minutes. Beat in eggs. Reduce mixer speed to low, then add flour, cranberries, and pistachios until a sticky dough forms.
  3. Transfer dough to prepared baking sheet. Divide dough in half, then shape into 2 9-inch loaves. Smooth loaves and sprinkle with sugar, pressing sugar into dough lightly. Bake 25 minutes.
  4. Using a pastry brush dipped in water, brush baked biscotti dough on all sides. Reduce oven temperature to 325°F. Transfer biscotti on parchment paper to a cutting board and let cool 10 minutes.
  5. Using a bread knife, slice loaves crosswise into ½-inch-thick pieces. Place a cooling rack on top of a baking sheet and arrange biscotti on rack. Bake biscotti until golden and dry, about 25 to 30 minutes. Let cool completely, about 1 hour, then store in an airtight container at room temperature up to 1 week.
Notes
  1. Creamy café au lait is perfect for dipping.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
culture: the word on cheese https://culturecheesemag.com/

Rebecca Haley-Park

Rebecca Haley-Park is culture's Managing Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington. Her favorite cheese: Harbison

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.