Cranberry Pistachio Biscotti 🍪

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.

Fold in Cranberries and Pistachios:
Gently fold in the dried cranberries and pistachios until evenly distributed throughout the dough.

Shape the Dough:
Divide the dough in half and shape each half into a log about 12 inches long. Place the logs onto the prepared baking sheets, flattening them slightly to about 1 inch high.

First Bake:
Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. Remove from the oven and let the logs cool on the baking sheets for about 10 minutes.

Slice and Second Bake:
Using a serrated knife, slice the logs into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheets. Bake for an additional 10 minutes on each side, until the biscotti are crisp and golden.

Cool and Serve:
Remove the biscotti from the oven and allow them to cool completely before serving.

Details:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 24 biscotti
These Cranberry Pistachio Biscotti are perfect for any occasion, whether it’s holiday baking or a special treat with your coffee. The combination of sweet cranberries and crunchy pistachios adds a festive touch that everyone will love!