Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1g) salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, but highly recommended!)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (60g) shelled, unsalted pistachios, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond extracts.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in cranberries and pistachios.
  6. Turn dough out onto a lightly floured surface. Divide in half. Shape each half into a log about 12 inches long and 2-3 inches wide.
  7. Place logs on the prepared baking sheet. Bake for 30 minutes, or until lightly golden.
  8. Let cool slightly on the baking sheet for about 10 minutes. Reduce oven temperature to 325°F (160°C).
  9. Use a serrated knife to slice the logs into 1/2-inch thick slices. Arrange slices, cut-side up, on the baking sheet. Bake for 20 minutes, flipping halfway through, until golden brown and crisp.
  10. Transfer biscotti to a wire rack to cool completely.