This festive looking Cranberry Pistachio Biscotti cookie is the ultimate Christmas Biscotti, makes a great edible gift and is perfect for sharing at a holiday cookie exchange. 3 Weight Watchers points (blue plan) per serving!
Course Breakfast, brunch, Dessert
Keyword biscotti, christmas, cranberry, pistachio
Prep Time 20minutes
Cook Time 40minutes
Chilling time 2hours
Total Time 3hours
Author adapted from pg. 23 " Better Homes and Gardens Christmas Cookies", 2002
Heads up: There is a 2 hour chilling time before baking!
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 the anise, fennel seed, cranberries, pistachios and apricots into the mixture. 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 cookie sheet. 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.
Bake in preheated oven for 25- 30 minutes or until light brown. Cool loaves on cookie sheet for 1 hour or until completely cooled
When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in 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. Transfer to wire rack. Cool.
👪 Serving SizeThis recipe makes 48 servings. You can also cut this recipe in half by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like. But you'll probably end up wanting to double it because they go fast, especially if you are giving away some as gifts. I always double the recipe, then I have biscotti way beyond the holidays!🌡️Storage
This biscotti can be stored at room temperature in an airtight container for 4-5 days.
This recipe freezes well (in an airtight container) for up to 3 months.