Pistachio Cranberry Biscotti
I’m totally on a pistachio, cranberry, orange, cardamom buzz and have been using some or all these ingredients in my most recent recipes!
One reason is these ingredients work perfectly together. Another, is they are in season and at the peak of perfection!
Biscotti is so fun and easy to make! The ‘twice baked’ process may be intimidating, but it is simple. First, bake in a large log, then cut into smaller blocks and bake again 🙂
This recipe was adapted from allrecipes.com
These are best enjoyed with a hot cup of coffee 🙂 As they make for the most perfect dipping cookie!
Pistachio Cranberry Biscotti
Prep time:
Cook time:
Total time:
Serves: 3 dozen
Ingredients
- 1/4 cup olive oil
- 3/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh orange zest
- 1/2 teaspoon cardamom
- 2 large eggs
- 1 teaspoon baking powder
- 1 3/4 cup all purpose flour
- 1/2 cup dried cranberries
- 1 1/2 cups dry roasted, salted and peeled pistachios
- 8 ounces white chocolate, melted
- 2 tablespoons crushed pistachios
Instructions
- Preheat oven to 300 degrees.
- Using a mixer, cream together olive oil and sugar.
- Add in the eggs and mix well.
- Add vanilla extract, orange zest and cardamom.
- Mix in flour and baking powder.
- Gently fold in pistachios and cranberries.
- Form two logs of dough on a parchment lined baking sheet, that are 12 inches long and about 2 inches wide.
- The dough will be sticky, but wetting your hands with cold water will help prevent the dough from sticking to your hands.
- Bake at 300 degrees for 30 minutes.
- Remove from the oven and allow to cool.
- Reduce oven heat to 275 degrees.
- Cut the biscotti into 3/4 inch pieces and stand on its side.
- Bake for additional 10-25 minutes, until dry. Remove from oven and allow to cool.
- Melt white chocolate.
- Dip cookies into the chocolate and sprinkle with crushed pistachios
- Allow chocolate to cool.
- Enjoy 🙂
