Ingredients
Equipment
Method
Making and Chilling the Dough
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate smaller bowl, whisk the eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until a shaggy dough begins to form. Add the cranberries and pistachios and continue to mix until just combined.
- Turn the dough out onto a lightly floured surface and knead gently 2-3 times to bring it together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
The First Bake
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Form the chilled dough into a rectangular log, about 10 inches long and 4 inches wide. Gently flatten the top.
- Bake for 25-30 minutes, or until the log is firm to the touch and lightly golden.
- Remove from the oven and let it cool on the baking sheet for 10-15 minutes before slicing.
The Second Bake
- Reduce the oven temperature to 300°F (150°C).
- Using a sharp, serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices.
- Place the slices cut-side down back on the baking sheet. Bake for 10-12 minutes. Flip the slices over and bake for another 10-12 minutes, or until they are crisp and golden.
- Transfer the biscotti to a wire rack to cool completely. They will crisp up further as they cool.
Nutrition
Notes
Do Not Overmix: Mix the dough only until it comes together to avoid tough biscotti.
Cool Before Slicing: Letting the log cool for 10-15 minutes is crucial for clean cuts.
Low and Slow Second Bake: The second bake is all about drying out the cookies, so a lower temperature for a longer time is key to the perfect crunch.
Cool Before Slicing: Letting the log cool for 10-15 minutes is crucial for clean cuts.
Low and Slow Second Bake: The second bake is all about drying out the cookies, so a lower temperature for a longer time is key to the perfect crunch.