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Pistachio-Cranberry Biscotti
Pistachio-Cranberry Biscotti
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Indulge in nutty pistachio and cranberry cookies!
Ingredients:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 1 teaspoon grated orange peel
  • 3 eggs
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup pistachio nuts, finely ground (1 cup)
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sweetened dried cranberries
  • 1/2 cup pistachio nuts
  • 2/3 cup white vanilla baking chips, melted
Instructions:
  • Preheat oven to 325°F and prepare a cookie sheet with cooking parchment paper.
  • In a large bowl, whip together butter and sugar until fluffy using an electric mixer. Blend in orange zest and eggs one by one, mixing well after each. Gradually mix in flour, ground nuts, baking powder, and salt on low speed. Gently fold in cranberries and 1/2 cup of nuts.
  • Divide the dough in half. Shape each half into a 10-inch log on one side of the cookie sheet.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 25 minutes, then transfer from the baking sheet to a cutting board. Slice the logs into 1/2-inch pieces, discarding the ends. Arrange the slices cut side down on the cookie sheet.
  • Bake biscotti for an additional 18 minutes, flipping them once, until they are crispy and light golden brown. Transfer them straight from the baking sheet to a cooling rack. Let them cool completely for about 30 minutes. Drizzle one side with melted baking chips and allow them to set before storing.

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