Craisin Pistachio Biscotti

4
Donna Graffagnino

By
@StillWild

Biscotti is a favorite of mine and this one is just sinful. A little sweet, a little tangy, and a little salty - Oh MY! It can't get any better.
I've changed a few things from the original recipe because it just didn't work right. Here is my version of this festive "Christmas" biscotti. Whether snacking or dunking into a hot cup of cafe au lait, this is sure to bring a smile to your face (and to others if can bear to give them away.)

Rating:

★★★★★ 1 vote

Comments:
Serves:
Approx 30 pieces
Prep:
30 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1/4 c
    unsalted butter
  • 3/4 c
    white sugar
  • 1 tsp
    vanilla extract
  • 1 1/2 tsp
    almond extract
  • 2
    eggs, beaten
  • 2 1/2 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1 tsp
    baking powder
  • 1 tsp
    dried orange zest (or 1 tablespoon fresh)
  • 1 c
    dried craisins or cranberries
  • 1 c
    pistachio nuts, coarsely chopped if desired

How to Make Craisin Pistachio Biscotti

Step-by-Step

  1. Preheat the oven to 375 degrees F.

    In a large bowl, cream the butter and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
  2. Combine flour, salt, baking powder, and orange zest and gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  3. Line a baking sheet with Parchment paper or aluminum foil sprayed with non-stick spray (Important!)

    Divide dough in half and form two logs, about 2" x 12". Dough will be very sticky so have a small bowl of water to wet your hands for easier handling of the dough.
  4. Bake for 18 minutes or until logs are light brown. Remove from oven, cover with dish towel and set aside to cool for 15 minutes.

    Reduce oven heat to 300 degrees F.
  5. Using a bread knife or serrated blade carefully cut logs on diagonal into 3/4 inch thick slices.
  6. Place cookies cut side down back on parchment and bake for 10 minutes. Turn over and bake 10 more minutes.

    Remove from oven and allow to completely cool.
  7. NOTES: Store in airtight container up to 2 weeks.

    If desired melt a good quality baking white chocolate and dip either the bottoms or half of each biscotti, or drizzle with melted dark chocolate. Set on waxed paper to dry.
  8. To make traditional Almond Biscotti, use 1 cup un-toasted almonds, whole or roughly chopped. Use 2 tsp Almond Extract and 1/2 tsp Vanilla Extract. Add 1/4 tsp ground mace or nutmeg. Everything else is the same.

Printable Recipe Card

About Craisin Pistachio Biscotti




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