My Holiday Biscotti With Cranberries And Pistachios Recipe

Name: My Holiday Biscotti With Cranberries And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 1/4 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 3/4 cup sugar; 2 large eggs; 1 tablespoon grated orange peel; 1/2 teaspoon vanilla extract; 1 cup dried sweetened cranberries; 3/4 cup shelled, salted pistachios; 6 ounces imported white chocolate, chopped (optional)

Servings: persons

Ingredients
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
1 cup dried sweetened cranberries
3/4 cup shelled, salted pistachios
6 ounces imported white chocolate, chopped (optional)

1
Directions
2
Preheat oven to 325u00b0F. Line 2 large baking sheet with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in orange peel and vanilla. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 10 to 12-inch-long log (roughly 2 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
3
Bake logs until almost firm to touch but still pale, about 28 to 30 minutes. Let logs cool on baking sheet for at least one hour.
4
Preheat oven again to 325 degrees F. Carefully transfer logs still on parchment to cutting board. Using a very sharp non-serrated knife, slice logs crosswise (and slightly diagonal) into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on prepared sheets*. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
5
*Can be baked on edges to retain green pistachio color for 20 minutes, otherwise follow instructions to bake on sliced sides.
6
Optional
7
Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

852

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Ingredients, 2 1/4 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and more.

Yes, My Holiday Biscotti With Cranberries And Pistachios falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Holiday Biscotti With Cranberries And Pistachios

How did you like this recipe?

Frequently Asked Questions