3/4 cup shelled natural salted pistachio nuts, chopped
How to Make It
Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.
Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.
Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.
I got rave reviews from my family when I made these. I will be making them all year. This is my first time making biscottis and I thought they were very easy. I made them with almonds the first time and did not chop almonds enough. When I sliced them the almonds were hard to cut thru.
Best biscotti I have ever tasted. The orange extract really gives it a distinctive flavor, and the pistachios add a nice Christmasy color. It's good to have a helper when transferring the logs to the tray. Time-consuming but so worth it!
This biscotti is truly outstanding. I substitued thinly chopped pecans for pistachios this morning and that worked perfectly. They are so delicious and I am sure I will make them often and will probaly give them as gifts. I can't say enough about how great they really are. I am so glad to have this recipe.