Cranberry Orange Pistachio Biscotti

Created by: Lynne Feifer

Cranberry Orange Pistachio Biscotti

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This Cranberry Orange Pistachio Biscotti is an Italian biscuit cookie with the flavors of the holiday season. They will be delicious dunked in a cup of tea or eaten with your morning coffee. 

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Ingredients

  

• ▢ 2 ¼ cups flour
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons allspice
• ▢ ¼ teaspoon Kosher salt
• ▢ ½ cup 1 stick unsalted butter
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ zest from 1 orange
• ▢ 2 tablespoons Grand Marnier liquor
• ▢ ¾ cup chopped fresh cranberries
• ▢ ¾ cup shelled pistachios chopped into chunks

Instructions

• Place a baking rack in the top third of the oven and preheat to 350 degrees F.
• Reduce oven temperature to 325 degrees F.
• In a medium bowl, whisk together flour, baking powder, allspice and salt.
• In a the bowl of a mixer, cream the butter and sugar until light.
• Add the eggs and mix until smooth.
• Mix in orange zest, orange liquor.
• Gradually add the flour mixture and beat until just combined.
• Stir in the cranberries and pistachios.
• Turn dough out onto a lightly floured surface and divide in half. Shape dough into two separate logs about 1 1/2-inches by 10-inches long.
• Place the rolls on a baking sheet approximately 2 inches apart.
• Bake in the top third of the oven for about 25 minutes, or until set and lightly browned on the top.
• Cool the logs on the baking sheet for about 5 minutes or cool enough to handle, and then cut diagonally into 1/2-inch thick slices.
• Place the slices flat on the baking sheet and return to the oven to bake for 10 minutes to dry them.
• Turn slices over, baking for an additional 10 minutes.
• If you desire the biscotti to be hard enough for dunking, turn oven off and leave the biscotti in the oven for an additional 20 minutes.
• Transfer to a wire rack to cool and store in a tightly covered container.

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I rate everything I make on a scale of 1-4 with 4 being the best and these Cranberry Orange Pistachio Biscotti earned 3 rolling pins. I really am in love with biscotti. I love the crunch of it and then the way it absorbs the flavors of the tea when I dunk it. And the different flavors you can have… The possibilities for biscotti are ENDLESS!! Try it, you’ll see.

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