Cranberry Pistachio Biscotti

IMG_8266Good morning!–  It’s early Saturday here.  I’m so happy I have 3 of our kids still snoozing in the house.  And two more arriving tomorrow.  So the gifts are finally all wrapped, the house clean enough, there’s cranberry bread on the stove top waiting for breakfast and cookies stacked in tins on the kitchen counter.  So many cookies.  And here is a new one that we tried this year…

2 cups flour
3/4 cup sugar
2 tab. cornmeal
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 stick butter
2 eggs
1 cup pistachios
1/2 cup dried cranberries
1/2 cup dried apricots, cut to bits
1 egg white
sanding sugar

With a mixer combine the flour, sugar, cornmeal, baking powder, salt and cinnamon.  Mix in the butter until you have coarse crumbs.  Then add in the eggs and finally the nuts and dried fruit.  Form the dough into two 3″ side logs and set them on parchment paper on a cookie sheet.  Brush the dough with egg white and sprinkle on the sanding sugar. Bake at 325 degrees for 30 minutes until it feels firm.

Let the logs cool completely.  Then cut them into 1/4 inch slices.  Put them back on the parchment lined cookie sheet and bake 20 minutes more until they are nice and toasty.  Serve them up with a mug of coffee when friends come in or just nibble them standing over the sink in the kitchen when no one is looking.


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