Cranberry Biscotti

  • Yield servings

Pistachio, anise seed, and cranberries color this beautiful Italian cookie



1 pound butter, softened
4 cups sugar
8 eggs
1 tablespoon baking powder
2 teaspoons vanilla
4 tablespoons anise seed
6 ounces almonds, chopped
8 cups all-purpose flour
1 bag dried cranberries
1 cup pistachio nuts, shelled


  1. Preheat oven to 350 degrees.  Mix butter, sugar, eggs, baking powder, vanilla, anise seed and almonds until well blended.  Stir in the flour gradually.  when smooth, stir in dried cranberries and pistachios.  This dough will be sticky but not difficult to handle.  Divide dough into 4 equal parts.  Shape each section into a loaf about 15 inches long and 4 inches wide.  Bake loaves for about 45 minutes on a baking sheet with sides.  (If dough begins to spread and become too flat during baking, reshape it with a spatula.)  Remove loaves from oven, and allow them to cool.  When cool, cut each loaf into 1-inch slices.  Place slices back on the baking sheet, and bake for 10 to 15 minutes, until golden.  Makes about six dozen large cookies.

Tips from Our Test Kitchen: You can have this recipe and still make plenty of biscotti.  They are very colorful with the craisins and pistachios and look very pretty on a holiday serving tray.  These cookies are dry but will remain fresh for a long time.  Serve them with coffee, tea, or hot chocolate.

—Pat Aldighieri, Cornish, New Hampshire



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