Community Pick
Christmas Biscotti
photo by Cookin-jo
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
48 cookies
ingredients
- 1⁄2 cup unsalted butter, room temperature
- 3⁄4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 2 1⁄4 cups flour, all-purpose
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1 cup dried cranberries
- 2⁄3 cup raw pistachio nut
directions
- 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.
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Reviews
-
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!
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The flavor of this biscotti is wonderful! My only complaint was that they crumbled a bit on cutting, but then I used a serrated knife. I'll use a butcher knife next time as suggested by another reviewer. I had to use roasted pistachios as raw ones were not available. I just rinsed and dried them to get rid of the salt. Yum!
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RECIPE SUBMITTED BY
Mary in NJ
United States
I love to cook, bake and eat! The Joy of Cooking (1975 ed.) is my bible. But I get recipes daily on the internet and watch Food TV regularly. In my next life I'm going to be a pastry chef.