Orange, Cranberry & Pistachio Biscotti
  • 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
  1. Preheat your oven to 350 degrees.
  2. In a large bowl mix together the flour, sugar, baking powder, salt, pistachio, dried cranberries and orange zest.
  3. In a small bowl whisk together the eggs, butter {not too hot or you'll scramble the eggs} and orange extract.
  4. Add the wet ingredients into the dry and stir until mostly combined.
  5. Turn the dough out onto a lightly floured surface and knead a few times until the dough all comes together.
  6. 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}.
  7. Bake for about 25-27 minutes. Remove the pan, allow to cool for about 10 minutes. Lower oven temp to 300 degrees.
  8. 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.
  9. Bake for 15 minutes, remove the pan, flip the biscotti onto the other cut side and bake another 15 mines or so.
  10. Cool completely on a cooling rack.
Recipe by LeMoine Family Kitchen at