Orange Cranberry Pistachio Biscotti

Recipe & photo from Nook & Pantry Blog

Orange Cranberry Pistachio Biscotti
(this recipe keeps well for shipping & gifting)

2 C all-purpose flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1 1/2 Tbsp grated orange zest
1/2 C dried cranberries
1/2 C pistachio halves

Preheat the oven to 350 degrees F.

In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. In a separate bowl whisk together the eggs, sugar, vanilla extract, and orange zest. Add the wet ingredients to the dry ingredients and mix until everything is evenly incorporated.

Divide the dough in half and form two logs that are about 10 to 12 inches long and 2 1/2 to 3 inches wide. Bake for 30 minutes, rotate the pan halfway into the baking time.

After baking, cool the loaves on a rack until they are cool enough to handle.

Then using a serrated knife cut the cookies about 1/2 inch to 3/4 inch thick at an angle. The length of your cookies will depend on the angle at which you cut the cookies.

Lower the oven temperature to 325 degrees F.

Place the cut biscottis on a rack placed on a sheet tray and continue to bake for about 20 minutes, until the cookies have completely dried. If you don't have a rack for your pan, place the cookies directly on the pan and bake for 10 minutes, then flip them over and bake for another 10 minutes.

Let the cookies cool completely before storing them. Or dip them in some chocolate if you prefer.



Orange Cranberry Pistachio Biscotti (butter dough)
(this recipe is better for eating day of)

2 C all-purpose flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
4 Tbsp butter
2 eggs
1 tsp vanilla extract
1 1/2 Tbsp orange zest
1/2 C dried cranberries
1/2 C pistachio halves

Preheat the oven to 350 degrees F.

In a bowl, cream the butter and sugar until light and fluffy. Add the eggs, vanilla, and orange zest and mix. In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries. Add the dry ingredients to the wet ingredients and mix until the dough comes together and everything is evenly incorporated.

Proceed shaping and baking same as the recipe above.