Cranberry & Pistachio Biscotti

makes about 3-4 dozen biscotti

1 tablespoon anise seeds
2 tablespoons Ouzo, Pastisse or Pernod (if desired)
½ cup butter
¾ cup sugar
2 eggs
2 cups plus 2 Tablespoons AP flour
½ cup shelled raw pistachio
½ cup dried cranberries
1 ½teaspoons baking powder
¼ teaspoon salt

 

Preheat oven to 325F.

Toast the anise seeds in a hot pan, and grind to a powder with a mortar and pestle.

Cream the butter and sugar until light and fluffy, and then slowly beat in the eggs, one at a time. Add the toasted anise seeds and liquor.

Combine the dry ingredients in a bowl: flour, baking powder, nuts, cranberries, and salt. Then mix the wet ingredients into the dry until just incorporated.

Line a baking sheet with parchment paper and divide the dough in half and form two logs on the parchment paper. The logs should be approximately about ½ inch high, 1 ½ inch wide, 14 inches long, and spaced at least 2 inches apart from one another.

Bake for about 25 minutes or until lightly browned. Transfer the logs to cooling racks, and allow to cool for about 5 minutes until you cut the still-warm cookies. Using a serrated knife, cut biscotti at a 45-degree angle about ½ inch thick. Place the slices on the parchment paper (about ½ inch apart from one another) and return to the oven for another 10 minutes or longer to dry and brown.

This recipe hails from Monika, who on Day 2 said she didn’t sweets! Here is an exception…I love a little something sweet(ish) in the morning with coffee. It is perfect for dunking, and all the flavors really work together.

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