Cranberry Pistachio Biscotti
Cranberry pistachio biscotti are the tangy, nutty biscuits of your dreams! Topped off with a delicate white chocolate drizzle, these delicious treats will shine at all of your holiday get-togethers!
Foto: The Recipe CriticIngredients
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 room temperature eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup chopped pistachios
- 1 cup sweetened dried cranberries
- 1 egg
- 1 tablespoon water
- white chocolate
Steps
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the 2 ¼ cups all-purpose flour, 1 cup granulated sugar, ½ teaspoon baking powder, and ¼ teaspoon salt.
Mix in the 2 room temperature eggs, ¼ cup vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon orange zest until just combined. Fold in the 1 cup chopped pistachios and 1 cup sweetened dried cranberries until well incorporated.
Divide the dough in half on the prepared baking sheet and form the dough into logs about 14 inches long and 2 inches wide. Lightly wet your fingers and press the top of each log to flatten just slightly.
Mix 1 egg with 1 tablespoon water and brush the mixture across the tops of the logs. Bake for 30-35 minutes, until they are firm on top. Allow to cool completely.
Once the logs are completely cooled, heat the oven to 325 degrees Fahrenheit. Transfer the cooled logs to a cutting board and cut each one into 12 pieces, using a serrated knife.
Place the slices back on the baking sheet, laying them down on the cut side, and bake for 18-20 minutes, until they begin to get crisp.
Let the cookies cool completely before dipping the ends in melted white chocolate and sprinkling with additional chopped pistachios and cranberries.
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