Orange Cranberry Pistachio Biscotti
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
22 biscotti
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Calories
116 kcal
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Course
Dessert, Snacks, Baked Goods, Brunch
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Cuisine
Italian
Orange Cranberry Pistachio Biscotti
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This Cranberry Orange Biscotti recipe makes the absolute best biscotti cookies flavored with orange zest, dried cranberries and toasted pistachios. The perfect Italian cookie to dunk into your favorite drink and a great addition to your holiday cookie platter!
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Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon kosher salt
- ½ cup pistachios, shelled and lightly chopped
- ½ cup dried cranberries
- Zest of a large orange
- 1/2 tsp orange extract or almond extract
- 2 large eggs
- 4 tablespoons butter salted or unsalted
- Coarse sprinkling sugar optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease or line a baking sheet with parchment paper.
- Melt the butter in the microwave and allow it to cool while mixing the rest of the ingredients.
- Mix together the flour, sugar, baking powder, salt, pistachios, dried cranberries and orange zest in a large mixing bowl.
- In a small bowl, whisk together the eggs, the slightly cool melted butter and the orange extract.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and knead a couple of times until the dough comes together. Divide dough into two logs.
- Transfer the logs to the prepared baking sheet and form into two rectangles of approximately 4-inches wide x 8-inches long and 1-inch thick. Allow some space between the two pieces so they can spread while baking. Sprinkle some of the sparkling sugar if using.
- Bake for about 25 minutes or until lightly golden around the edges.
- Remove from the oven and lower the temperature to 300 degrees Fahrenheit.
- Meanwhile, cool the dough for 5-8 minutes.
- Transfer baked dough pieces to a cutting board and with a sharp knife, cut into slices that are about 1-inch thick.
- Arrange the slices on the baking sheet cut-side down and return to the oven. Bake for about 12-15 minutes, flip to the other cut side, then bake for another 12-15 minutes.
- Remove from the oven and cool completely. Store in an airtight container or freeze for up to 3 months.
Equipments used:
Notes
- I use shelled roasted and salted pistachios that I lightly chopped to get a few smaller pieces.
- You can slice the dough diagonally or straight across. Both ways make beautiful cookies.
- After the first bake, let the loaves cool 5-10 minutes before transferring them to a cutting board to be sliced into individual cookies. The dough will be easier to handle after it cools a bit.
- Bake the sliced cookies for less time if you want them to be slightly softer.
- Biscotti freezes well unbaked or baked. Instructions in the post above.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
38mg
(2%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22biscotti
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 38mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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