Cranberry and Pistachio Biscotti

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An Italian twice baked cookie sometimes used for dunking.

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Yield: 42 , Total Time: 2 hours, 30 minutes

Cuisine: Italian   Main Ingredient: Cranberry

Cranberry and Pistachio Biscotti
Cranberry and Pistachio Biscotti
photo by weckle Give a medal for this photo
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Ingredients

Servings
Original recipe makes 42
1 smallnaval orange
3 largeEGGS
1 cupgranulated sugar
1 teaspoonvanilla
3 tablespoonsButter; melted
3 3/4 cupsunbleached all-purpose flour
3/4 teaspoonbaking powder; (check date for expiration)
1/2 teaspoonbaking soda
1 teaspoonkosher salt
1 1/2 cupsdried; sweetened cranberries
1 1/4 cupspistachio; coarsely chopped
Calories Per Serving: 151
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Cranberry and Pistachio Biscotti Preparation

Preheat oven to 350 degrees and butter a large cookie sheet.

Cut the orange into half and each half into quarters (including the rind.) Process the orange chunks in a food processor until it breaks down (the rind will be in larger pieces than the pulp.) You will have about 3/4 cup of processed orange. Set aside.

In a large bowl with an electric mixer beat eggs and sugar until light and creamy. Add the processed orange and vanilla and beat until fluffy, about 5 minutes. Add butter and stir.

In a smaller bowl sift together the flour, baking powder, baking soda, and salt. With a wooden spoon add and stir the dry ingredients into the egg mixture (the dough will be stiff.) Stir in the cranberries and pistachios until well combined.

On the buttered cookie sheet, place 3 evenly sized long mounds of dough. With wet hands (to prevent sticking) shape and form the dough into 3 slightly flattened logs about 12 inches in length and 3 to 4 inches wide.

Bake the logs in the middle of the oven until golden, about 30-35 minutes (depending on your oven.) Place the cookie sheet on a rack and allow to cool for 10 minutes.

Transfer the logs to a cutting board and with a serrated knife cut each log at an angle crosswise into 14 to 16 slices.

Arrange slices (laying down) on the cookie sheet (you will not have room for all the sliced logs at one time.) Bake for 7-8 minutes, turn the slices over and bake another 5-6 minutes. Transfer the biscotti to a rack and cool. Repeat until all sliced biscotti have been baked twice.

Store in an airtight container at room temperature for 10 days or place cooled biscotti in freezer bags and freeze for 3 months. Biscotti do not require thawing therefore may be eaten frozen.

Food Glossary

Learn more about the ingredients in this recipe:    naval orange   EGGS  granulated sugar   vanilla   Butter  unbleached all-purpose flour   baking powder  baking soda   kosher salt   dried  pistachio  

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Cranberry and Pistachio Biscotti Reviews


I love the combination of textures such as a biscotti served with custard or ice cream. [I posted this recipe.]
2 years, 9 months, 6 days, 16 hours, 22 minutes ago
  • Cranberry and Pistachio Biscotti - photo by weckle weckle

  • Biscotti with Custard - photo by weckle weckle

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    Tags

    1. cranberry
    2. pistachio
    3. cookie
    4. holiday
    5. Low-fat cookie
    6. Italian
    7. Cranberry

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