Biscotti with an afternoon coffee or tea reminds me of when I lived in Italy. They would sell the biscotti by the pound, and when I would request a single biscotti, they looked so confused. But it was about all I could afford, and having it with an afternoon coffee made me so happy! The red and green in these twice-baked cookies makes them perfect for the holidays! I love the idea of gifting a bag with your favorite coffee or tea, or even attaching a single tea bag to the tie and stuffing it in a new mug or yeti. Happy gifting 🎄❣️💫

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated orange zest
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed, minced
1 cup dried sweetened cherries
3/4 cup shelled pistachios

Preheat oven to 325°F.

Line 3 large baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in orange zest, vanilla, and aniseed. Sift together the flour, baking powder and salt. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly-floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.