I love baking and enjoying biscotti with an afternoon espresso. These Orange, Cranberry & Pistachio Biscotti are so full of flavor and last for a good while in a cookie jar as they are twice baked and a drier cookie! Happy holiday baking!
Biscotti are easily one of my favorite cookies to bake. I love playing with the flavor combinations too. I’ve posted recipes for Orange Pecan and Pecan Cornmeal Biscotti but I’ve also done a cranberry and white chocolate chip (yum!). In these Orange, Cranberry & Pistachio Biscotti I love that slight brightness from the orange, the sweetness and chew of the dried cranberries and the crunch of the pistachio.
With biscotti I use the same core recipe and just switch out the add ins. They really are so simple. All the dry ingredients get mixed in a bowl, the add ins get evenly distributed by mixing them in as well. You then add in the wet ingredients to the bowl and just stir until mostly combined. Turn the dough out onto the counter and knead just a couple times to make sure its all together.
I then go ahead and split the dough in half and form each half into a flattened oval on a baking sheet. Try to get the length and thickness as close to even as possible so that it bakes consistently. The biscotti dough will get baked for about 25 to 27 minutes. The edges will be lightly golden. You’ll remove the pan from the oven, lower the temperature and let the cookie to rest for about 10 minutes.
After the cookie has rested and cooled slightly you will then slice the dough on a slight angle with a nice sharp knife. Again you’ll want to try to keep the pieces a relatively even size. You’ll go ahead and place the biscotti back on the baking sheet, on one side and bake for another 15 minutes, flip them onto the other side and bake another 15 minutes.
Allow the biscotti to cool on a cooling rack. Once completely cool you can add them to your cookie jar and they’ll last for several weeks.
- 2 cups flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- a pinch of salt
- ½ cup chopped pistachio
- ½ cup dried cranberries
- zest of 1 large navel orange
- 1 tsp orange extract
- 2 eggs
- ½ stick butter, melted
- Preheat your oven to 350 degrees.
- In a large bowl mix together the flour, sugar, baking powder, salt, pistachio, dried cranberries and orange zest.
- In a small bowl whisk together the eggs, butter {not too hot or you'll scramble the eggs} and orange extract.
- Add the wet ingredients into the dry and stir until mostly combined.
- Turn the dough out onto a lightly floured surface and knead a few times until the dough all comes together.
- Cut the dough in half and on a lined baking sheet form the two halves into a flattened rectangular log about 1" in thickness, 4" wide & 8" long. {see photo above for a better of the shape & size}.
- Bake for about 25-27 minutes. Remove the pan, allow to cool for about 10 minutes. Lower oven temp to 300 degrees.
- Once cool enough to handle slice the dough on an angle about 1" thick. Place the biscotti on the baking sheet with one of the cut sides down.
- Bake for 15 minutes, remove the pan, flip the biscotti onto the other cut side and bake another 15 mines or so.
- Cool completely on a cooling rack.
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