You know how in magazines whenever they have a picture of a baked good with pistachio nuts in it, it is always a perfect slice of the nut? There is just the hint of the green around the outside edge and the inside is all white and creamy. Totally perfect. How do they do that??? Not one of my slices has a perfect pistachio nut. Not one. The two that I chose for the photo were my best possible choices. But no matter, it was good. Plus pistachio nuts and cranberries are so good for you, you really should consider this a health food.
I used a recipe that I previously posted here, which I modified to include the pistachio and cranberries. And I know a lot of people make these around the holidays because with their red and green they are so festive. I was planning to also, late April was apparently the best that I can do.
Pistachio Cranberry Biscotti
Makes 3-4 dozen
1/2 cup pistachio nuts, shelled
1/2 cup dried cranberries
3/4 cup sugar
2 cups flour
pinch of salt
1 teaspoon baking powder
1 teaspoon vanilla or almond extract (I used vanilla)
Zest of 1 orange
1 to 2 tablespoons of milk
Preheat oven to 375.
Combine the sugar, flour, salt, and baking powder in a food processor; pulse to blend the ingredients. Add eggs, vanilla, and zest. Process until it forms a dough ball. If you need to add the milk a little at a time. I didn’t need any. Add the nuts and cranberries and pulse a few more times, you don’t want to the nuts pulverized, just chopped lightly.
Line a baking sheet with parchment paper. Divide the dough in half and shape each half into a 2-inch-wide log.
Bake until golden about 30 minutes. Remove from the oven and lower the temperature to 250. When the loaves are cool enough to handle, cut with a serrated knife on the diagonal into 1/2 inch thick slices. Put the slices back on the cookie sheet and back into the oven for 15 to 20 minutes, turning once halfway through. Cool on wire racks.