The prettiest cranberry and Pistachio biscotti.

Have you ever made biscotti? So easy to do!
These cranberry and Pistachio biscotti are perfect to serve at Christmas or to give out as little gifts.
This is adulterated from a Martha Stewart recipe and I like the way they have added cornmeal or polenta.
All you do is mix the ingredients, cook it as a log, then slice it uo into biscuits and then cook again.
Voila !

You need for 24 : depending how thick you cut them.
1 1/4 cups of plain flour
1 1/4 cups yellow cornmeal or polenta
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries ( dried is best : don’t use fresh cranberry)
1 cup chopped pistachios

•    Slip into Eres Bikini
•    Pull on Pucci caftan.
•    Slide into white birkenstocks
•    Pour a glass of Moet. Guzzle.
•    Preheat oven to 180 degrees with rack in centre of oven.
•    Chop pistachios roughly and then zest the lemon.
•    Whisk together flour, cornmeal, baking powder, and salt and set aside.
•    Put the soft butter in the bowl of an electric mixer and beat until smooth as a Prada bag.
•    Add sugar and mix until pale and fluffy as a Chanel ball gown.
•    Mix in eggs one at a time, until well combined.
•    Reduce speed to low.
•    Add flour mixture all at once; mix until just combined.
•    Toss in lemon zest, cranberries, and pistachios and mix until combined.
•    Transfer dough to a baking sheet lined with parchment paper.
•    Pat into a log that is roughly 14 inches by 3 1/2 inches .
•    If it’s too big then make 2 logs that fit the baking tray.
•    Bake until firm as your stomach won’t be….and as lightly browned as a Gucci bag …and you want it slightly cracked on top ( like me after the summer holiday) 30 to 35 minutes.
•    Let cool on sheet on a wire rack, about 15 minutes.
•    Then transfer the ( Half baked ) log to a cutting board.
•    Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices.
•    Arrange slices on a baking sheet lined with parchment.
•    Then you toss back in oven again and bake the sliced biscotti – make sure you rotate the sheet halfway through.
•    They are cooked when you think they look fabulous and begin to brown at edges, 15 to 18 minutes ish
•    Delicious !

PS: The picture is from Pinterest