One of my favorite cookies of the season is cranberry-pistachio biscotti. A variation of a recipe found on epicurious.com, they’re easy to make and don’t require a lot of ingredients or a lot of fuss to assemble. They’re festive and delicious dunked in a mug of hot coffee, which, if you live in New England or a lot of other places right now, is sort of a staple as the temperatures plunge. I had one for breakfast yesterday.
3 c flour
2 t baking powder
1/2 t salt
1 c sugar
2 T canola oil
2 1/2 t almond extract
3/4 c shelled unsalted pistachios, measured then chopped
1 c dried cranberries
1/2 c chopped chocolate: the original recipe calls for white, but I had some semi-sweet chocolate chips in the house, so I just used those
Preheat oven to 350 and line a cookie sheet with parchment or silpat or something.
In your mixer, blend sugar with eggs, oil and extract. Add flour, baking powder, and salt. When smooth, use a spatula or wooden spoon to add chocolate, nuts, and berries.
Plunk onto cookie sheet in two long logs. Wet your hands and shape logs into 12″ strips, about 3″ or so wide.
Bake for half an hour, and then cool for half an hour. Resist urge to cut into these and eat them just yet.
Heat oven to 325.
Next, place logs on cutting board and using a big sharp knife, cut into 1/2″ slices. Place these slices back on your cookie sheet so that they stand up (sometimes easier said than done). Bake for about 20 minutes. Tada!
The original recipe calls on you to then dip the cookies in melted chocolate, but though that might be lovely, we like them as-is.