CRANBERRY PISTACHIO BISCOTTI
Provided by Francois Payard
Categories Cookies Berry Nut Dessert Bake Christmas Cocktail Party Vegetarian Oscars New Year's Eve Cranberry Almond Pistachio Fall Winter Tailgating Healthy Christmas Eve Party Self Kidney Friendly Pescatarian Peanut Free Soy Free
Yield Makes 35 biscotti
Number Of Ingredients 15
Steps:
- Heat oven to 350°. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.
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