Pistachio Cranberry Orange Biscotti

Yield: 24

Ingredients

• 1/3 cup Unsalted Butter, melted
• 3 cups all-purpose flour
• 1/2 Cup dried cranberries
• 1/2 Cup pistachio, roughly chopped
• 3 tbsp orange zest or thinly sliced orange peel (without the white part)
• 2 tsp baking powder
• 1 cup sugar
• 2 large eggs
• 1 tsp orange extract
• 1/2 tsp salt

Instructions

Prep-Work:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper or aluminum foil and set aside.

How to Make Pistachio Cranberry Orange Biscotti:

1. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Keep aside.
2. In another large bowl, whisk eggs for a monte (extremely frothy).
3. Then add the melted unsalted Butter, and sugar.
4. Whisk together for another minute or until well combined.
5. Now add 1/2 of the flour mixture and whisk on the lowest setting if using hand blender.
6. Add 1/2 of the chopped cranberries, pistachio and orange zest. Whisk nicely until well combined.
7. Add the remaining flour mixture, cranberries, pistachio and orange zest. Whisk everything till nicely incorporated.
8. On a lightly floured surface divide the biscotti dough in two equal parts and knead it for a minute each (to smoothen any lines or cracks in dough).
9. Lightly dust your hands with flour and take each divided portion and form it into a log shape (smoothening any lines – this helps prevent cracks in biscotti).
10. Transfer both the logs to the lined baking sheet.
11. Bake for 25 minutes or until the logs are a light golden color. They would have a firm crust.
12. Remove the baking tray after 25 minutes and let the logs cool to touch (7-8 minutes).
13. Once cooled, slice each log crosswise into 3/4 inch pieces (or as thick/thin you desire).
14. Place the sliced biscotti upright on the baking sheet and return to the oven for the second bake.
15. Reduce the oven temperature to 275 degrees F and bake for 10 minutes.
16. After 10 minutes, flip the biscotti and bake another 5 minutes. (this results in crispier biscotti).
17. Once double-baked, remove the tray from the oven and let all the biscotti cool completely before storing or serving.

Easy Cooking