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Pistachio Cranberry Biscotti

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

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

Printed from tasteofhome.com Oct 13, 2008

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Pistachio Cranberry Biscotti cont.

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.