Prep 25 mins
Cook 45 mins
A colorful red and green dotted biscotti.. I love it and I don't really like biscotti. My mother said to make her this if nothing else for Christmas!
- Preheat oven to 350 degrees.
- Butter and flour a baking sheet.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, vanilla, and orange zest until blended.
- In another bowl, stir together the flour, baking powder, cloves and salt.
- Add the flour mixture to the butter mixture and beat until blended.
- Stir in cranberries and pistachios.
- Divide the dough in half.
- One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
- Space logs at least 2 inches apart.
- Bake the logs for 25-30 minutes or until set and light brown.
- Transfer to a cutting board and let cool 6-8 minutes.
- Reduce the oven temperature to 300 degrees.
- Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
- Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
- Transfer to racks to cool.
- Store the cookies in an airtight container for up to 4 weeks.
This is the first biscotti that I've ever made. It was excellent. I tried a serrated knive, and an electric knife, but what worked best was my Cutco butcher knife. I didn't "saw" I just pushed straight down. It worked perfectly. And, they ARE beautiful.
Love them! Love them! Love them! I know they're Christmas Biscotti, but I'm Jewish and it's May and they're still good. =:) Thanks for the recipe!
Wonderful biscotti! The texture of these is perfect and the recipe instructions and baking time are also perfect. I'm not a huge fan of cloves alone, but I can't fault the recipe for that. I'd omit the cloves next time or substitute for something I like better. I used dried cherries, cut in half, for the cranberries. Lovely biscotti!