Cranberry Orange Pistachio Biscotti
A classic twice-baked treat featuring bright citrus zest and toasted nuts. These crisp Italian cookies are an evergreen favorite, designed to be dipped into coffee or tea any time of year.
Ingredients
- 2 cups (300 grams) all-purpose/plain flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature
- ¾ cup (150 grams) granulated sugar
- ½ cup shelled pistachios
- ½ cup dried cranberries
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
Instructions
- Preheat oven to 350°F/177°C with rack in the center of the oven. Line a baking sheet with parchment paper.
- Add the flour, baking powder and salt to a bowl, stir to mix.
- To a separate bowl (or stand mixer) add the eggs and sugar. Beat until about 3 minutes until pale yellow. Add the flour mixture, pistachios and cranberries, vanilla and orange zest. Mix until combined. The dough will be sticky, allow to rest for 5 minutes.
- Using wet hands, form the dough into a mound on the prepared baking sheet. Bake for 30 minutes until a little browned. Remove from the oven and allow to cool for 10 minutes.
- Using a serrated knife, cut the dough into ¾ inch thick slices. Place them back onto the baking sheet and bake for 25 minutes until crisp.
Nutrition
Serving: 1biscotti | Calories: 340kcal | Carbohydrates: 71g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 93mg | Sodium: 167mg | Fiber: 2g | Sugar: 37g