Cranberry Orange Pistachio Biscotti
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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