Christmas Cookies Day 4 – Cranberry Pistachio Biscotti

My cookies are ALL DONE!!!!! WHOOOO HOOOO!!!! I must have made about 20+ dozen. All of my cookies this year were courtesy of Martha Stewart. I just go through all my cookbooks and make whatever tickles my fancy at the time. This year, Martha and I were best friends. Of course, I added my own twist to things, but her recipes were my inspiration for all of my 2022 Christmas cookies.

My last batch was a batch of cranberry pistachio biscotti.

Cranberry Pistachio Biscotti

1 3/4 cup dried cranberries, reconstituted in warm water or liqueur

3/4 cup chopped pistachios

3 cups flour

2 tsp baking powder

1/2 tsp salt

4 TBSP or 1/2 stick of softened butter

1 cup sugar

3 eggs + 1 for the egg wash

2 tsp vanilla

melted white chocolate for the topping, optional

Preheat the oven to 325* F or about 165* C.

Line baking sheets with parchment paper.

Mix all the dry ingredients together and set aside.

Mix the sugar and butter together, then add the eggs 1 at a time, mixing in between each addition. Add the vanilla. Then add the dry ingredients 1/2 at a time, mixing in between each addition.

Turn the dough onto a lightly floured surface and fold in the pistachios and cranberries. I reconstituted mine in a little grenadine mixed with water. Knead everything together until blended. I doubled my recipe, so I made two batches.

Once everything is well incorporated, cut the dough in half and roll each half into a log about 12 inches long.

Brush them with the egg wash then place in the oven and bake for about 20-25 minutes, then rotate and continue baking for about another 20-25 minutes.

Allow the logs to cool slightly, then slice at an angle with a sharp serrated knife. You should get about 18 slices per log. Place the slices back onto the parchment paper and rebake for about 8-10 minutes, then flip the slices over for another 8-10 minutes. This dries out the cookies and makes them nice and crispy. biscotti, after all, is a twice baked hard cookie. It is meant to be dipped in coffee or tea or hot cocoa.

Let the biscotti cool completely before drizzling with white chocolate, if you are using it. Melt the white chocolate until it is all melted and is smooth any creamy, then just drizzle it all over the cookies with a spoon. I also added some Christmas sprinkles to make them even more festive, though they probably didn’t need it.

We had both of our Christmas services last night, and all the cookies were a huge success. As I mentioned above, I made about 20+ dozen, which is a lot. We went through most of them. I only brought about 4 dozen home with me, which of course will be enjoyed tonight and throughout the rest of the holidays.

I am not done with the holiday cooking just yet though. I am cooking Christmas dinner tonight for a few friends, and then we are going to Hays, KS for a belated Christmas with Larry’s family, so of course whatever is left will travel to Hays with us.

Merry Christmas, Happy Chanukkah and Happy Holidays to one and to all, and to all a good night. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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