Festive Cranberry and Date Biscotti

Recipe by evelynathens
READY IN: 1hr 20mins




  • Preheat oven to 325 degrees Fahrenheit.
  • Line 3 large baking sheets with parchment paper.
  • Sift flour, baking powder, and salt into medium bowl.
  • Using electric mixer, beat butter and sugar in large bowl to blend well.
  • Beat in eggs 1 at a time.
  • Mix in orange zest, vanilla, ginger and nutmeg.
  • Beat in flour mixture just until blended.
  • Stir in cranberries, dates and pistachios (dough will be sticky).
  • Turn dough out onto lightly floured surface.
  • Gather dough together; divide in half.
  • Roll each half into 15-inch-long log (about 1 1/4 inches wide).
  • Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
  • Bake logs until almost firm to touch but still pale, about 30 minutes.
  • Cool logs on baking sheet 10 minutes.
  • Maintain oven temperature.
  • Carefully transfer logs still on parchment paper to cutting board.
  • Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
  • Place slices, one cut side down, on remaining 2 prepared sheets.
  • Bake until firm and pale golden, about 10 minutes per side.
  • Transfer cookies to racks and cool.
  • Stir chocolate in top of double boiler over simmering water until smooth.
  • Remove from over water.
  • Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate.
  • Let stand until chocolate sets, about 30 minutes.