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Miniature Pistachio and Cranberry Biscotti


4 oz. (1 stick) butter, softened
1 ½ cups sugar
4 large eggs
4 cups flour
1 tsp. baking powder
2 tsp. vanilla extract
1 cup coarsely chopped pistachio nuts
1 cup dried cranberries (craisins)
zest of 1 orange


In a mixer bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, while beating on low speed. Gradually add the flour, baking powder, vanilla extract, pistachio nuts, craisins, and orange zest. Beat until just combined.

Place a piece of parchment on a baking sheet. Heat oven to 375o. Divide the dough into 4 separate pieces, and roll each piece into a log about 1” wide and 12” long. Place the logs on baking sheet; bake in oven for 12-15 minutes, until golden brown but not cooked all the way through.

Remove the pan from oven; cool 5 minutes, then slice the logs into ½” wide pieces, place cookies back on the baking sheet on their sides (use a cooling rack on which to place the cookies on the baking sheet, if you have one), then return the cookies to oven for an additional 5-7 minutes cooking time, until golden and crispy. Remove from oven, cool to room temperature and drizzle with melted white or dark chocolate, if desired. You can also dip one end of each cookie in the melted dipping chocolate. Makes about 60 cookies.

NOTE: Stores well in airtight containers or zip lock bags.

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