Cranberry Pistachio Biscotti
Biscotti, known as “twice-baked” cookies in Italian, are beloved for their crunchy texture and versatility. Whether you’re dunking them in a steaming cup of coffee, savoring them with a glass of wine, or enjoying them on their own, biscotti offer the perfect blend of comfort and flavor.
Ingredients
- 2 eggs
- 2 tsp vanilla extract
- 200 g sugar
- 100 g oil neutral
- 1 orange zested
- 290 g flour
- 2 tsp baking powder
- ½ tsp salt
- 100 g dried cranberries
- 100 g roasted pistachios chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder and salt. Set aside.
- Using a mixer beat the eggs, vanilla extract and sugar until light and fluffy. Slowly mix in the oil and orange zest.
- On low speed, add in the flour mixture until just combined.Stir in the cranberries and pistachios.
- Divide the dough into roughly two equal portions. Form two separate logs on the prepared baking sheet. The logs should be around 10-12" by 2-3". Handling the dough is easiest with wet hands.
- Bake the logs for 20 minutes until lightly browned.
- Allow the logs to cool for at least 15 minutes.
- Using a serrated knife, cut slices around ¾" thick. Place the slices back onto the baking sheet cut-side down.
- Bake for about 10 minutes. Flip each biscotti. Bake for another 10 minutes (until golden brown).
- Allow to cool completely.