Holiday Cranberry % 26 Pistachio Biscotti recipes have been collected over the years. At Alicias Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.
Holiday Cranberry % 26 Pistachio Biscotti
3/4 cup dried cranberries or cherries 3/4 cup shelled green pistachios 2 cups all purpose unbleached flour 1/2 teaspoon cinnamon 2 teaspoon baking powder 2/3 cup sugar*
Instructions
Layer dry ingredients in a one quart jar along with a gift tag with baking directions.
Use a clean 1 quart jar.
Layer ingredients in order.
Tap gently on the counter top to settle each layer before adding the next.
Add additional dried fruits or pistachios to fill any gaps.
Attach note:
Holiday Cranberry % 26 Pistachio Biscotti
Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined. Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.
From the Kitchen of Ellie Brandel
