Cranberry Pistachio Biscotti

Why in the world is she making so much biscotti?  (I heard you asking.)  We headed home to Ohio to visit my family for Thanksgiving so I made a bunch of biscotti as my contribution to Thanksgiving dinner of course.  Just kidding - I don't really think of biscotti as a Thanksgiving food - it's more of an any day, anytime kind of food. 

I've made lots of biscotti recipes but I wanted to try some new butter-free recipes.  It took a couple of tries to perfect this recipe but no complaints here - even the mistakes were delicious.  If you like your biscotti loaded with fruit and nuts - this is the recipe for you.  

Cranberry Pistachio Biscotti
2 1/2 cups flour
1 teaspoon baking powder
3 eggs
2/3 cups sugar
pinch of salt
1 cup pistachios
1/2 cup cranberries
1/2 teaspoon vanilla
1/4 teaspoon grated orange zest

Combine flour, baking powder, salt, orange zest and sugar in bowl of standing mixer. 

Whisk together eggs and vanilla and add to dry ingredients. 

Stir in pistachios and cranberries. 

Shape dough into 2 small logs.  Place on silpat lined baking sheet.  

Bake 30 minutes at 350.

Slice into 1/2 inch slices and place back on silpat mat.  Bake 5 minutes.  Turn.  Bake another 5 minutes.  

Maybe it is the bright red of the cranberries dotted in with the subtle green pistachios but this biscotti just screams Christmas to me.  

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Ciao!

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