📋 Christmas Biscotti Recipe (with cranberry and pistachio)
This festive looking Cranberry Pistachio Biscotti cookie is the ultimate Christmas Biscotti recipe, makes a great edible gift and is perfect for sharing at a holiday cookie exchange. They are also Weight Watchers friendly!
Heads up: There is a 2 hour chilling time before baking!
*Instruction images are set to NOT print unless you select print images
Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds,
Then add sugar, baking powder, baking soda, and salt. Beat until combined.
Beat in the 3 eggs, vanilla, and almond extract until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
Stir until fully incorporated
Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture.
Stir with a wooden spoon until blended.*If dough is wet and sticky, add a little more flour until it feels like cookie dough
Cover and refrigerate for 2 hours or until dough is easy to handle.
Preheat oven to 350 degrees F. Divide dough in half.
Shape each half into a 12 inch log about 1 ½ inches thick.Place logs 3 inches apart on the lightly greased large jelly pan or 2 separate baking sheets.Flatten each log to a ¾ -1 inch thick loaf.
Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
Brush loaves with egg wash (you'll only need about half of it).
Bake in preheated oven for 25- 30 minutes or until light brown.
Allow loaves to cool on pan for 10 minutes before moving to cooling rack.
Cool for 50 minutes on a cooling rack.
2nd Bake:
When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in approximately ½ inch thick slices
Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom.
Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp.
Move to wire rack until completely cooled.
Notes
*See post contents for important recipe information and tips!Â