This is my holiday spin on our traditional Italian biscotti, or what we used to call "Auntie Inesse cookies." The dried cranberries and pistachios give the cookies a lovely holiday feel. Enjoy!
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup chopped pistachios
3/4 cup dried cranberries
Cream butter and sugar until light.
Beat in eggs and vanilla.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add this dry ingredients to the butter/sugar mixture. Mix until blended.
Divide the dough in half. On a greased and floured baking sheet, shape into two logs (1/2-inch high, 1 1/2 inches wide, about 14 inches long) and place two inches apart.
Bake at 325F for 25 minutes (until lightly browned).
Transfer from the baking sheet to a rack for cooling. After 10 minutes, move to a cutting board and, using a serrated knife, slice diagonally about 1/2 inch thick.
Lay the slices flat on the baking sheet and return to a 200F oven for one hour.
Once cooked, let cool o
n a rack. Store in a covered container.
Makes about three dozen.
Looking for other Christmas cookies?
Here are some of my past Christmas cookie postings:
Eat Christmas Cookies, Season 3!
I've submitted this recipe to Food Blogga's Eat Christmas Cookies, Season 3! event.
If you have awesome holiday cookies, find out how to participate.
Check out all the great cookies on the round-up page.