Cranberry Pistachio Biscotti

This marks my first attempt at biscotti. Why until now? I have no idea. I was pleasantly surprised at how easily it came together. The recipe reminded me a lot of an Irish soda bread, sliced and baked a second time. This particular fruit and nut combo I chose to pair with the citrus-y Belgian-style beer pictured. Though they work equally well with coffee or tea. A chocolate hazelnut version may be in the near future.

 These cookies would be a treat on Christmas morning with a steaming cup of coffee. Bright red cranberries and a hint of green from the pistachios keep them dressed up for the season.

Adapted from Kristen Jenkins’ recipe for Donna Hay Magazine

Yields about 80 cookies

Ingredients

• 2 c all-purpose flour
• 1 ½ tsp baking soda
• ¾ c sugar
• 3 eggs, slightly beaten
• 2 tsp vanilla extract
• 1 Tbsp orange zest
• 1 c dried cranberries
• 1 c shelled, unsalted pistachios

Directions

• Preheat the oven to 325 F
• In a large bowl, combine the flour, baking soda and sugar. Add the eggs, vanilla and zest, beating until just combined. Fold in the cranberries and pistachios.
• Turn the dough out onto a lightly floured surface and knead until smooth.
• Divide the dough into two pieces. Roll each portion into a log, about 10 inches long. Flatten slightly. Transfer both loaves to a parchment baking sheet.  Bake for 30-35 minutes, or until firm.
• Remove from oven and allow to cool completely. Once cool, cut each loaf into ¼ inch slices using a serrated knife. Arrange slices on baking sheets lined with parchment paper. Bake 8-0 minutes or until golden brown. Allow to cool completely on the baking sheets.