Description
Crunchy, twice-baked Italian cookies packed with tart cranberries and nutty pistachios, perfect for dipping in coffee or tea.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios, roughly chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in cranberries and pistachios.
- Divide dough in half and shape each half into a 12-inch log on the prepared baking sheet, spacing them apart. Bake for 25 minutes, or until lightly golden and firm to the touch.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C). Slice logs diagonally into 1/2-inch thick slices. Arrange slices cut-side down on baking sheet and bake for 10 minutes per side, until crisp and golden.
Notes
You can customize the seasonings to taste.