People always ask me what my favorite thing to bake is, and the answer is biscotti. I think it’s such an easy “fancy” cookie to make. And perfectly paired with a hot cup of coffee. Which is why it’s kind of shocking that I haven’t posted any biscotti recipes yet! Let’s rectify that now.
I don’t generally like to repeat recipes (there are so many out there to try!) but I have made this particularly biscotti so many times. It’s a classic and it never goes wrong in the baking process. I’ve made almost no changes from Gina’s recipe at Skinnytaste. Why change something that works so well?
- 1 3/4 cup all purpose flour, sifted.
- 1 1/2 tsp baking powder
- pinch of salt
- 3/4 cup unsalted pistachios
- 1/3 cup dried cranberries
- 2 tbsp unsalted butter, softened
- 3/4 cup superfine sugar (I put my regular sugar in a blender for a few seconds)
- 2 large eggs
- 1 tsp vanilla extract
- Preheat oven ot 375 deg F.
- Combine flour, baking powder, salt, pistachios, and cranberries in a mixing bowl. Set aside.
- In a separate bowl, cream together butter and sugar with an electric mixer.
- Once combined, add eggs one at a time and vanilla to the butter mixture.
- Add the dry ingredients slowly in parts to the wet ingredients until well combined.
- Form the dough into long logs on silicone mats. You may need to wet your hands with a bit of water or oil to form the logs if the dough is too sticky. The logs will expand a bit in the oven so give yourself enough space. The recipe should make 2 or 3 logs depending on what size you want your biscotti to be (I doubled this recipe to make 4 logs).
- Bake for 20 minutes, remove from oven, and allow them to cool for about 5 minutes.
- Once cool enough to handle, slice the dough diagonally into 1/2-inch width slices. If you don’t allow the logs to cool, the dough will crack/break as you slice it.
- Lay the slices on their sides and put back in the oven for 6-8 minutes, flipping them over to the other side halfway through. Remove from oven.
- As the biscotti cools, it will harden so don’t worry if it doesn’t seem tough enough when you remove them from the oven.
As long as you keep the biscotti in an air-tight container, they stay fresh for about 2 weeks. So you can enjoy these cookies for a long time if you’re not tempted to eat them all right away!