Why in the world is she making so much biscotti? (I heard you asking.) We headed home to Ohio to visit my family for Thanksgiving so I made a bunch of biscotti as my contribution to Thanksgiving dinner of course. Just kidding - I don't really think of biscotti as a Thanksgiving food - it's more of an any day, anytime kind of food.
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I've made lots of biscotti recipes but I wanted to try some new butter-free recipes. It took a couple of tries to perfect this recipe but no complaints here - even the mistakes were delicious. If you like your biscotti loaded with fruit and nuts - this is the recipe for you.
Cranberry Pistachio Biscotti
2 1/2 cups flour
1 teaspoon baking powder
3 eggs
2/3 cups sugar
pinch of salt
1 cup pistachios
1/2 cup cranberries
1/2 teaspoon vanilla
1/4 teaspoon grated orange zest
2 1/2 cups flour
1 teaspoon baking powder
3 eggs
2/3 cups sugar
pinch of salt
1 cup pistachios
1/2 cup cranberries
1/2 teaspoon vanilla
1/4 teaspoon grated orange zest
| Combine flour, baking powder, salt, orange zest and sugar in bowl of standing mixer. | Whisk together eggs and vanilla and add to dry ingredients. |
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Stir in pistachios and cranberries.
Shape dough into 2 small logs. Place on silpat lined baking sheet.
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Bake 30 minutes at 350.
Slice into 1/2 inch slices and place back on silpat mat. Bake 5 minutes. Turn. Bake another 5 minutes.
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Maybe it is the bright red of the cranberries dotted in with the subtle green pistachios but this biscotti just screams Christmas to me.
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Ciao!
