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Pistachio-Cranberry Biscotti

Pistachio-Cranberry Biscotti

Oxmoor House JUNE 2007

  • Yield: 1 1/2 dozen
  • Cook time:49 Minutes
  • Prep time:28 Minutes
  • 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

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.

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Pistachio-Cranberry Biscotti recipe

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