Lemon, Cranberry, Pistachio Biscotti

The daffodils are blooming in Georgia and it's amazing!!

Walking through these gorgeous field of daffodils has me feeling all the Spring feels. 💐 I'm ready to plant my garden, clean out my flower pots and maybe even start some Spring cleaning. 🧹 (Just kidding about that last part.)  😅

As if by magic, the Spring vibes also worked their way into my baking.  I've found myself gravitating towards bright citrus flavors like lemons, limes and oranges.  🍋🍈🍊  Adding a bit of zest or a squeeze of fresh juice to a salad, a marinade or a dessert can really make any food taste like the essence of Spring.  Fresh, bright, clean and wonderful.

Consider these Lemon, Cranberry, Pistachio Biscotti my way of expressing all my Spring feels in cookie form.  They're crisp and delicious, sweet and tart and I feel like they're a pretty good representation of my favorite season.  I think you're going to love them just as much as I do.  

Lemon, Cranberry Pistachio Biscotti
2 large eggs, at room temperature
¾ cup brown sugar
¼ cup olive oil
1 ½ teaspoons vanilla extract
1 teaspoon lemon zest 
2 cups all-purpose flour
1 teaspoon baking powder
¾ cup dried cranberries
1 cup unsalted pistachios, unshelled 

Beat together eggs and brown sugar until light and fluffy.

Beat in olive oil, vanilla and lemon zest. 

Stir in flour and baking powder. 

Fold in cranberries and pistachios. 

Shape dough into 2 logs and place on siilpat lined baking sheets.  

Bake 25 minutes at 325.

Remove pan from oven. Cool slightly.  Slice into 1/2" slices.  

Reduce oven to 300 and bake 10 minutes longer on each side.  

These biscotti are a blast of citrusy sunshine.  They're crunchy and sweet with a hint of tartness.  Enjoy them on their own or as a dunking cookie with tea, coffee or milk. Lemon Cranberry Pistachio Biscotti are also wonderful served with fruit or ice cream. This versatile cookie is a must for cookie jars and care packages.

​Ciao!

Click here for a printable version of this recipe