The recipe Pistachio-Cranberry Biscotti is ready in approximately 1 hour and 17 minutes and is definitely an outstanding vegetarian option for lovers of Mediterranean food. This dessert has 727 calories, 15g of protein, and 30g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up baking powder, salt, eggs, and a few other things to make it today.
Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy.
Add eggs, beating well; beat in orange rind and extract.
Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log.
Place both logs 3" apart on a large baking sheet lined with parchment paper.
Bake at 325 for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion.
Place slices, cut side down, on baking sheet.
Bake 9 minutes; turn cookies over, and bake 12 more minutes.
Transfer biscotti to wire racks to cool completely.