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Raspberry Pistachio Biscotti

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 biscotti
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup shelled pistachios
  • 1/2 cup dried raspberries

Method
 

  1. Whisk flour, sugar, baking powder, and salt.
  2. Beat in eggs and vanilla to form stiff dough; fold in pistachios and raspberries.
  3. Shape two flat logs on parchment-lined sheet; bake at 350F for 25 minutes.
  4. Cool 10 minutes; diagonally slice into 1/2-inch pieces.
  5. Lay cut-side down; bake 18 to 20 minutes more, flipping once, until crisp and dry. Cool completely.

Notes

They crisp up more as they cool, so don't overbake the first round.