Pistachio-Cranberry Biscotti |
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Prep Time: 28 Minutes Cook Time: 49 Minutes |
Ready In: 77 Minutes Servings: 1 |
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Edible gifts make some of the best gifts, and our biscotti are definitely worth baking and packaging for friends and family! 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 |
Directions:
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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