Pistachio-Cranberry Biscotti

Pistachio-Cranberry Biscotti

Pistachio-Cranberry Biscotti

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  • Each serving
  • 110 cal
  • 5g fat (1g sat)
  • 10mg chol
  • 30mg sodium
  • 15g carb
  • 1g fiber
  • 8g sugars
  • 2g protein

Ingredients

  • 1 1/2 cups dried cranberries
  • 2 eggs
  • 3/4 cup granulated sugar, plus extra for topping
  • 1/2 cup oil
  • 1 1/2 oranges, zested
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 cups unbleached flour, or as needed
  • 1 cup shelled pistachios

Directions

Preheat oven to 350° F. Place cranberries in a bowl with hot water to cover and let stand for 10 minutes. Drain and set aside.

In a large bowl, combine eggs, sugar, oil, orange zest, cinnamon, baking powder, extracts and salt; whisk to blend. Add flour, pistachios and cranberries and stir until a dough forms. Turn out onto a heavily floured surface and knead until smooth, about 20 turns, adding more flour sticky. Divide dough in half.

Continuing to work on the floured surface, form each half into a log 2-inches in diameter. Carefully transfer logs to an ungreased baking sheet, spacing well apart. Sprinkle tops with sugar. Bake until golden brown and firm to the touch, about 30 minutes. Reduce oven temperature to 275° F.

Using a spatula, carefully transfer logs to a work surface. With a serrated knife, cut on the diagonal into 1/2-inch slices. Return slices, cut side-down, to the baking sheet. Bake until brown, about 20 minutes. Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.