Pistachio-Cranberry Twice-Baked Cookies or Biscotti
"The Italian cookies known as biscotti have become an international sensation. But they have existed in almost every culture well before their recent popularity made them a mainstay on sweets tables worldwide. Eastern European Jews call a twice-baked cookie with almonds mandelbrot, Brits and South Africans have rusks, and beschuits (zwiebacks) are popular in the Netherlands. I have adjusted my basic Twice-Baked Cookie Recipe by substituting the almonds with pistachios and sweetened dried cranberries. Delicious! And they make great lunchbox snacks. Here is a larger photo of Pistachio-Cranberry Twice-Baked Cookies or Biscotti...."
INGREDIENTS
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1 cup butter, softened
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1 cup sugar
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3 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup whole shelled pistachios
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1 cup sweetened dried cranberries
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1 cup white chocolate chips, melted (for garnish)
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