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!