This biscotti is flavoured with orange zest and dotted with dried cranberries and roasted pistachios making for a beautiful festive holiday cookie that is sure to please anyone on your list! The chewy dried cranberries paired with the crunchy pistachios makes for a delicious texture combination.
I typically make biscotti every Christmas. I tend to play around with different flavour combinations - since the possibilities are seemingly endless. This year I decided to go with an orange, cranberry and pistachio flavour. I love the way that it turned out! The pistachios and cranberries make for a very festive looking biscotti and all of the flavours play really well together. Adding a drizzle of white chocolate finishes off this beautiful looking biscotti making it extra festive and perfect for the holidays!
Biscotti is a cookie that you bake twice. First as a log, then you cut it into individual cookies and bake it again. The second baking helps to toast the cookies, drying them out. This means that the cookies last for longer than your typical cookie. This is one of the things I love about making biscotti for the holidays. You can make it early on, giving you plenty of time to prepare other dishes or baking closer to Christmas. Biscotti also makes a simple and affordable gift for friends and family to enjoy with their coffee or tea. Wrapped in a beautiful mug with some cellophane it makes for an adorable hostess gift!
Orange Cranberry Pistachio Biscotti
1/2 c butter, at room temperature
1 c sugar
1 tsp vanilla
2 1/4 c flour
2 tsp baking powder
1/2 tsp salt
2 tbsp orange zest
1/2 c dried cranberries
1/2 c roasted pistachios, chopped
1/4 c white chocolate chips, melted
Preheat oven to 350F. Line a baking tray with parchment paper and set aside.
Sift together flour, baking powered and salt.
In the bowl of a stand mixer, fitted with a paddle attachment, over medium to high speed beat together butter and sugar until light and fluffy. Add in eggs one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla.
On low speed, mix dry ingredients into wet, until just combined. The dough will be fairly dry but should start to come together in large clumps. Stir in orange zest, cranberries and pistachios until just combined.
Turn dough out onto counter top. Kneed dough until it comes together. Shape into a large log (about 3 inches wide and 1 inch thick) and press to flatten slightly. Transfer to prepared baking sheet. Bake for 30-35 minutes or until the edges are lightly browned.
Allow biscotti to cool for 15-20 minutes before cutting into slices (cut on a diagonal for a more elegant look). Lay slices on baking sheet.
Bake in a 325F oven for 10-15 minutes or until lightly browned and almost dry. Transfer to wire rack to cool completely. Drizzle with melted white chocolate.