The Rosetti’s Pistachio Cranberry Biscotti

The Rosetti’s Pistachio Cranberry Biscotti

(20 biscotti)



Preheat over to 350 degrees

Line cookie sheet with parchment paper

*In a medium bowl, combine butter, sugar, and baking powder. Beat until light and fluffy.

*Add eggs and vanilla and beat well.

*Add in flour a little at a time and then fold in pistachios and dried cranberries.

*Divide dough in half and form each into approximately 10”x2” rectangles.

*Bake 25 minutes or until golden brown.

*Remove from oven and cool 20 minutes.

*Cut with a serrated knife into 1 inch slices an angle into and lay flat on parchment-lined baking sheet.

*Bake 12-15 minutes or until browned.

*Remove from oven and cool on wire racks. Enjoy!

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