Are you are still planning your Thanksgiving menu? Are you looking for some fabulous side dishes or desserts? Check out the round-up of 75+ Thanksgiving Side Dishes and Desserts that I put together for Julie’s Eats and Treats. I’m still deciding on one more side dish to add to my menu. I’m debating between something simple like roasted carrots or something new like butternut squash gratin.
I am really looking forward to December and not just because of the holidays. I like to refer to the time period between Thanksgiving and Christmas as cookie season. I know that you can eat cookies at any time of the year, but if you are anything like me, you find yourself baking, receiving and packaging more cookies than you ever thought possible. And cookie season makes me happy because I love cookies. Over the next few weeks, I have some fabulous cookie recipes to share with you. Most of them are my classic holiday favorites. Today, I am sharing the first of many holiday cookie recipes. Cranberry Pistachio Biscotti makes the perfect seasonal holiday cookie.
Biscotti are perfect for cookie swaps or holiday gifts. They will keep for at least a few weeks in a sealed container. I like to package them in a large mason jar. If you are not a big fan of pistachios, you can substitute them for another nut, such as almonds. You can also try these pumpkin spice biscotti.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bow, combine flour, baking powder, baking soda, salt, pistachios, and cranberries. Stir to combine.
In an electric stand mixer fitted with a paddle attachment, cream butter and sugar together on medium speed for 1 1/2 minutes. Add vanilla and eggs; mix until combined. Add the dry ingredients and mix on low speed until just combined to make a dough.
Form the dough into one long log, about 12-18 inches long and 5-6 inches thick. The dough should be relatively flat, only about 1/2 inch high. Bake for 20-25 minutes, until the center is firm to the touch. Let the biscotti cool for 15 minutes and then, using a serrated knife; cut into 1 inch wide pieces. Lay each slice on its side. Turn the oven down to 325 degrees and bake for an additional 5-6 minutes on each side. Cool completely.
Melt chocolate in a heatproof bowl set over a pot of simmering water. Dip biscotti in chocolate or drizzle over biscotti, as desired.