Cranberry and Pistachio Biscotti

Name: Cranberry and Pistachio Biscotti
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking powder; 177 milliliters dried cranberries; 2 larges eggs, at room temperature; 473 milliliters all-purpose flour, plus more as needed; 177 milliliters granulated sugar; 2 teaspoons finely grated orange zest (from about 2 medium oranges); 177 milliliters shelled, roasted, salted pistachios; 0 teaspoons fine salt; 4 Tbsps unsalted butter (1/2 stick), at room temperature; 1 teaspoon vanilla extract; 113 grams white chocolate (not chips), coarsely chopped (optional)

The recipe Cranberry and Pistachio Biscotti could satisfy your Mediterranean craving in roughly 2 hours and 55 minutes. This recipe serves 24. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 128 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, granulated sugar, flour, and a few other things to make it today.

Instructions

Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk the measured flour, baking powder, and salt in a medium bowl to break up any lumps and aerate; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Place the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light in color, about 3 minutes. Stop the mixer and scrape down the beater and the sides of the bowl with a rubber spatula.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Spatula

Bowl

Add the eggs, zest, and vanilla and mix until combined, about 1 minute. Stop the mixer and scrape down the beater and the sides of the bowl with the rubber spatula.Turn the mixer to low and slowly add the reserved flour mixture, mixing until just combined.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

Equipment you will use

Spatula

Blender

Bowl

Add the cranberries and pistachios and mix until evenly combined.Turn the dough out onto a lightly floured work surface and divide it into 2 equal portions. Using your hands and flouring them as needed, shape each portion into a 10-by-1-1/2-inch rectangle.

Ingredients you will need

Cranberries

Pistachio Nuts

Dough

Transfer the rectangles onto the prepared baking sheet.

Equipment you will use

Baking Sheet

Bake until light golden brown, about 30 minutes.

Equipment you will use

Oven

Remove the pan to a wire rack and let cool for 15 minutes. Meanwhile, reduce the oven temperature to 300°F.

Equipment you will use

Wire Rack

Oven

Frying Pan

Remove the rectangles to a cutting board (reserve the baking sheet and parchment). Using a serrated knife, cut each rectangle crosswise on a slight diagonal into 1/2-inch-thick pieces that are about 4 inches long. Discard the end pieces.

Equipment you will use

Serrated Knife

Cutting Board

Baking Sheet

Place the remaining pieces flat on the reserved baking sheet, spacing them at least 1/4 inch apart.

Equipment you will use

Baking Sheet

Bake for 15 minutes. Flip the biscotti and bake until the tops are dry to the touch and light golden brown, about 15 minutes more.

Ingredients you will need

Biscotti

Equipment you will use

Oven

Place the baking sheet on the wire rack and let the biscotti cool completely on the sheet, at least 30 minutes.Melt the chocolate, if using, in a small saucepan over low heat. (Alternatively, melt the chocolate in the microwave, stirring every 30 seconds to avoid burning.)

Ingredients you will need

Chocolate

Biscotti

Equipment you will use

Baking Sheet

Microwave

Wire Rack

Sauce Pan

Transfer it to a small resealable plastic bag, cut about 1/16 inch off one bottom corner, and drizzle the chocolate over the biscotti in a zigzag pattern.

Ingredients you will need

Chocolate

Biscotti

Equipment you will use

Ziploc Bags

Let the biscotti sit until the chocolate has set, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 1 week.

Ingredients you will need

Chocolate

Biscotti