Cranberry, Orange and Pistachio Biscotti

Cranberry, Orange and Pistachio Biscotti


There are only 10 days left until Christmas and I had wanted to do some holiday baking. Since I have never baked for the holidays before I though that I would try some new things. I saw this post about holiday biscotti the other day. I do not remember ever having biscotti before so I though it would be nice to try it. I had also recently just discovered pistachio nuts and I thought it would be nice to bake with them. The red of the dried cranberries and the green of the pistachios make these biscotti fit in well for the holidays. They were pretty easy to make. I tried eating a slice after the first baking and they were pretty good, After the second baking they were really hard and difficult to chew. The biscotti was really nice when dipped in some warm hot chocolate to soften it up a bit. Next time I might have to dip these into some white chocolate.

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 tsp salt
1/4 cup dried cranberries
1/4 cup pistachios
6 tablespoons sugar
2 eggs
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/2 tablespoon grated orange zest

Directions:
1. Mix the flour, baking powder, salt, cranberries and pistachios in a bowl.
2. Mix the sugar, egg, vanilla and orange zest in another bowl.
3. Mix the dry and wet ingredients until they come together.
4. Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
5. Bake in a preheated 350F oven for 30 minutes.
6. Cut it into 1/2 inch slices.
7. Bake in the oven for 10 minutes per side at 325F.

Similar Recipes:
Chocolate and Pistachio Biscotti
Cranberry, Pistachio and White Chocolate Chip Oatmeal Cookies
Cranberry and Pistachio Biscotti Dipped in White Chocolate

17 comments:

Peter M said...

Kevin, looks like they turned out great. I've made similar biscotti, just haven't gotten 'round to posting it.

Andaliman said...

Well, it's like biscotti season now. I've just finished baking my biscotti :) I made biscotti without butter added. Your biscotti look so good

Brilynn said...

I'm making some of these myself and have plans to drizzle melted chocolate on top.

Elly said...

These look so delicious. I love biscotti, though I've never made them. I'm going to keep this recipe in the to-try file, though.

Pixie said...

They look great, I've been wanting to make my own for some time now, but there are so many other xmas treats I've yet to make! Perhaps, I'll make them sometime in the new year. Love the combination of pistachios with dried cranberries. Yum.

Bellini Valli said...

They look so festive Kevin!!!! Perfect for the season!

katiez said...

Red and green biscotti for Christmas - I love it!

Ferdzy said...

Those look perfect! My mum makes those, and yours look a lot like hers. I think they are great - very festive but not over-the-tip sweet.

Patricia Scarpin said...

Kevin, I have never had biscotti and these are so wonderful!

Coffee & Vanilla said...

My sister loves biscotti, I'm marking this recipe to come back and make it for her one of those days :)

Pearlsofeast said...

I have bookmarked this recipe,I love to have my own cookies esp more biscottis as it is fat free, This sounds awesome with great combination.

Janet said...

The biscotti in the photo look thinner than 1/2 inch. I prefer my biscotti thin. What do you think. How thin can I go with these?

Kevin said...

Janet: They are probably closer to 1/4 inch thick and I don't think that I would try to go much thinner than that.

J.C. said...

Thanks for sharing this yummy recipe! I am going to bake it during this festive season. And Chinese New Year will be on 23 Jan. That left me with not much time to start baking for the celebration. So glad that I stumbled upon your blog from Rasa Malaysia! Keep the yummy recipes coming!

Greetings from warm tropical Malaysia.

Kristin said...

Do you remember about how many this made? Thanks!

Kevin said...

Kristin: Depending on how thick you cut them you should get around 12-18.

Kristin said...

Thanks!

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