Cranberry and Pistachio Biscotti

By mirelsonp

Recipe source: Saveur

Note: For an hors d'oeuvres presentation, biscotti may be sliced very thin, 1/8-to-1/4-inch. Second bake time will be in the shorter range.

Ingredients

• 2 1/2 cups all purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoon baking powder
• 2 cups pistachio nuts, shelled, chopped
• 2 tablespoons finely chopped dried cranberries
• zest of one orange
• 3 eggs
• 2 teaspoons vanilla extract

Details

Adapted from saveur.com

Preparation

Step 1

1. Set a rack in the middle of the oven and preheat to 350 degrees.

2. In a bowl, combine the flour, sugar, baking powder, and orange zest and stir well to mix. Stir in the nuts and crystallized ginger.

3. In another bowl, whisk the eggs and the vanilla extract. Add to the dry ingredients and stir until a stiff dough is formed.

4. Scrape the dough onto a lightly floured surface and divide in half. Roll each half into a cylinder, just a bit shorter than the baking sheet. Place the dough onto the baking sheet covered with parchment paper. Press down gently with the palm of your hand to flatten the logs.

5. Bake for 25 to 30 minutes until they feel firm to the touch. Place on a rack and let cool.

6. Once the logs have cooled, slice each log into diagonally cut pieces about 1/3 inch thick.

7. Arrange the cookies on prepared pans, cut side down. Bake the cookies for about 15-25 minutes until well toasted. Cool completely.