Is it just me, or does Christmas feel like it was way more than just a month ago? If you follow me on Twitter or Facebook you may have noticed back in December that I was posting a bunch of pictures of counter tops over flowing with cookies, but I never shared any recipes! I know, how inconsiderate of me. That day I joined my sister in law and her fellow culinary school friend to bake cookies for the holidays.
Normally, I would be all up in that mixer and covered in flour, but my almost 2 year old niece and her adorable little friend were just so irresistibly cute, I ended up playing with them on the floor most of the time.
One of my favorite cookies out of the bunch was the Cranberry & Pistachio Biscotti. I am typically not a fan of biscotti. They are just so hard and dry, and always seemed so flavorless. These are quite the opposite. This biscotti packs a ton of flavor from the combination of cranberries, pistachios, lemon, and corn meal. They taste lovely with a nice cup of Raspberry Tea. I’ve been staying away from the coffee/caffeine recently, it was starting to make me kinda crazy, but i’m sure it would taste amazing with a nice cup of hot coffee too. 🙂
Burlap is kinda hairy? Who knew…so strange. Ignore the little fuzzies 😉
The prep for this recipe is so simple, it can be done in about 10 minutes and then it’s popped into the oven. So quick and easy!