Pistachio Cranberry Biscotti
Taste of Home
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Field editor Dawn Fagerstrom of Warren Minnesota says friends were delighted to receive her fruit and nut biscotti mix. “Layer the dry ingredients in a clear jar, add a bow and attach the instructions for preparation and baking,” she notes.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 35 min. + cooling
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 2/3 cup sugar, divided
- 3/4 cup pistachios
- 3/4 cup dried cranberries or cherries
- ADDITIONAL INGREDIENTS:
- 1/3 cup butter, softened
- 2 eggs
Directions:
Combine flour and baking powder; pour into a wide-mouth 1-qt. glass container with a tight-fitting lid. Sprinkle cinnamon around edge of container. Layer with 1/3 cup sugar, pistachios and cranberries, packing each layer tightly (do not mix). Pour remaining sugar down the center. Cover and store in a cool dry place for up to 6 months.
To prepare biscotti: In a large mixing bowl, beat butter and eggs. Gradually stir in biscotti mix (dough will be sticky). Chill for 30 minutes.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 350° for 25-30 minutes or until firm. Cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in.-thick slices. Place cut side down on an ungreased baking sheet. Bake for 5 minutes. Turn and bake 5-6 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 16 cookies.