Christmas Italian biscotti


3 cups all-purpose flour
2 tsps. baking powder
½ tsp. salt
½ cup butter, softened
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup chopped pistachio nuts
½ cup chopped Craisins (dried cranberries)

Baking sheet
Mixing bowls
Measuring cups and spoons

3½ dozen biscotti.

Heat oven to 350 degrees. Grease 1 cookie sheet

Combine flour, baking powder and salt in medium bowl. Beat butter and sugar in large bowl with electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Beat in dry ingredients until just combined. Stir in pistachios and dried cranberries. With floured hands, shape dough into two 12-inch logs on prepared cookie sheet, 4 inches apart. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes.

With serrated knife, slice logs ½-inch thick. Place cut side down on cookie sheet. Bake eight minutes. Turn cookies over and bake eight minutes more or until just golden. Cool on wire racks.

Make-ahead tip: Prepare biscotti. Cool. Store in airtight container at room temperature for up to one week, or freeze up to one month.

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