Pistachio-Cranberry Biscotti

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes


Ingredients

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon grated orange rind
  • 1 1/2 teaspoons orange extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup orange-flavored sweetened dried cranberries
  • 3/4 cup shelled natural salted pistachio nuts, chopped

Preparation

  1. 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.
  2. Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
  3. 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.
  4. Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
  5. 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.
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