Pista Cranberry Biscotti

This is chapter two of the biscotti tale :) ... Another version of the chocolate almond biscotti - with pistachios and cranberry. It goes so well with a cup of tea, crisp and crunchy... I love it. At first I thought of not adding it to my recipe list as it is just a variation of the Chocolate Almond Biscotti that I had blogged about a few weeks back. But this was so yummy , so I thought it deserves a new page for itself and hence here I am talking about it :)

Ingredients Required:

All Purpose Flour - 1 3/4 cups
Sugar
Salt - 1/4 teaspoon
Baking Powder - 1 teaspoon
Pistachios - chopped - 1/2 cup
Dried Cranberry - 1/2 cup
Eggs - 2 (large)
Pure vanilla extract - 1 teaspoon

Preparation:

• Pre heat the oven to 350 degrees F.
• Beat the sugar and eggs with an electric mixer till it turns pale and fluffy.
• Add in the vanilla extract.
• In a separate bowl, mix the flour, baking powder and salt using a sieve or using a whisk.
• Add the dry ingredients to the sugar and egg mixture and mix it thoroughly.
• Fold in the pistachios and cranberry.

The steps are the same as the Chocolate Almond Biscotti. Instead of folding in chocloate chips and almonds, you will have to fold in pistachios and cranberry. Thats the only difference. Bake them exactly same as detailed out here.

Store them in an airtight container and you can enjoy this for a month.