Cranberry Pistachio Biscotti

Sometimes this Mom thing is a tough gig. Sometimes no one listens, kids forget everything you've ever taught them, can't find the backpack sitting in the middle of the room, throw a fit over something tiny and pointless, wake up on the wrong side of the bed, and take you completely for granted. Those days are rough. 

But sometimes, kids write you letters to try and cheer you up. Or make a "do not disterbd" sign for your door when you ask for some time to yourself. They say "Thank You!!!" a bazillion times for a trip to the Botanic Gardens, are actually sad when you leave, and are ridiculously proud to carry a treat in to the school office. And somehow, all those little moments really do make this whole Mom thing worth sticking with. Like baking this biscotti with Joe!

Cranberry Pistachio Biscotti
Printable Recipe

1 cup shelled pistachios (salted or unsalted, I used salted)
heaping 1/2 cup dried cranberries
1/2 cup unsalted butter
3 eggs
1 cup sugar
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt (add another 1/4 tsp of salt if using unsalted pistachios)
1 cup dark chocolate chips (semi-sweet works too!)

Preheat oven to 350 degrees. Spread the pistachios on a parchment-lined baking sheet in a single layer and place in the oven to toast while the oven preheats. Whisk the flour, baking powder, ginger, and salt together in a medium bowl.

Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla, one at a time, mixing well after each. Add the dry ingredients and mix until just combined. Stir in the cranberries and pistachios.

Divide the dough in half. Form each into a smooth log about 12 inches long and 1/2-3/4 inch tall on your lined baking sheet. Bake for 30-35 minutes or until the edges are just starting to brown. Let cool for a few minutes, then slice on a diagonal. I like my biscotti thinner, you can cut them as thick as you like them. Lay the cookies cut side down on the baking sheet and bake for 8 minutes. Flip them and bake for 8 more minutes. Cool completely on a wire rack.

Place chocolate chips in a microwave safe bowl and microwave for 1 minute. Remove from the microwave and stir well. Return to the microwave for 30 second and stir until lumps disappear. You might need one more 30 second session to melt all the lumps. Drizzle over cooled biscotti.

 It's been forever since I made biscotti! March 2013, to be exact. Ah, biscotti, how I have missed you!

Your crumbly crunchiness, your subtle hint of sweetness... I happen to think this particular batch is awfully festive! Pistachios are festive, cranberries are a holiday classic, chocolate is always good, and hey! Red and green! Pretty, huh?

I had to get them out of the house before I ate them all. I hope the boys' teachers enjoy them! Joe was actually a bit upset when he found out I didn't save him one, so it looks like I'll have to make another batch. Oh darn... :)