High Altitude Baking column: Pistachio-cranberry biscotti (recipe)

8th September, 2015 by

By Krista Driscoll

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful. Dry and crunchy, with an appealing contrast between the sweet-tart dried cranberries and the pistachios, this biscotti gets even better when dipped in your favorite hot drink or, maybe, a little liqueur or brandy (well, why not?). I keep a dozen in the freezer and pull one out when I have an afternoon cup of tea. It’s definitely one of life’s little …

Source:: Vail Daily Feed



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