Pistachio and Cranberry Biscotti
SETTON PISTACHIO/SETTON FARMS6
Butter or parchment paper
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pure vanilla extract
3 large eggs, lightly beaten
1 cup Kirkland Signature roasted, salted California pistachios, shelled
1 cup sweetened dried cranberries
Vegetable oil
1. Preheat oven to 350°F. Lightly butter a large baking sheet or line with
parchment paper.
2. In a large bowl, combine flour, sugar, baking soda and baking powder.
3. Add vanilla and eggs and mix until a dough forms.
4. Add pistachios and cranberries to the dough and mix until they are
evenly distributed.
5. Coat hands with vegetable oil to prevent dough from sticking. Divide
dough into 3 equal portions and place on the baking sheet. Shape each
dough portion into logs 6-8 inches long and approximately 2 inches wide.
6. Bake for 25-30 minutes, or until golden brown.
7. Remove logs from the baking sheet and let cool on a rack for 5 minutes.
8. With a serrated knife, cut logs on the diagonal into approximately 1/2-inch
slices. Place on the baking sheet cut side up and leaning on one another.
9. Bake for another 5-7 minutes, or until very lightly browned. Transfer
biscotti back to the rack and let cool completely. Makes about 3 dozen biscotti.
