We all have our favorite cookie recipes that are part of our family traditions this time of year. In my parents’ household, holiday baking included sugar cookies and spritz.

Over the years, I’ve added to the list, many of my favorites coming from my sister-in-law’s kitchen. Let me share one of those with you.

This biscotti recipe makes a cookie that, although it is twice baked, is softer than most biscotti. They are tender enough to be eaten without dunking, but are also excellent dipped in a hot drink or a cold glass of milk.

I usually find a good buy on cranberries and pistachios at Sprouts or Trader Joe’s. Adding them to the batter not only enhances the flavor and texture, it adds a seasonal touch of color and almost allows to me think of the cookies as health food.

This makes several dozen, so it’s a perfect recipe for a cookie exchange, a bake sale, or giving as gifts. I hope this become a favorite at your house, too.

Northwest resident Lois Britton also writes about her culinary adventures at http://FoodLoveLanguage.blogspot.com. Have a question or a food related story to share? Contact her at FoodLoveLanguage@gmail.com.

Cranberry pistachio biscotti


6 eggs

2 cups sugar

1/2 pound butter, melted

1 teaspoon vanilla

pinch salt

5 teaspoons baking powder

5-1/2 cups flour

1 cup dried cranberries

1 cup pistachios

dipping chocolate (brand names: Almond Bark or Candiquick)


Preheat oven to 350 degrees. Lightly grease two baking sheets or line with parchment paper. Combine eggs and sugar; add butter and vanilla. Add dry ingredients. Stir in cranberries and pistachios. Form dough into 4 small loaves, 2 inches in diameter and 15-18 inches long on prepared pans. (I use wet hands to shape the loaves.) Bake for 20-25 minutes; let rest 5 minutes. Cut diagonally into 3/4 inch slices. Return to oven, exposing both sides of each slice. Bake 10-15 minutes, until golden. When the biscotti are cool, melt chocolate according to package directions. Dip the bottom of the biscotti in melted chocolate. Remove excess by running your finger or a utensil along the bottom. Return the dipped biscotti to a clean baking sheet. Refrigerate to firm chocolate.

Note: the biscotti can be made in advance and will keep for several weeks in the freezer.

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