Pistachio & Cranberry Biscotti
Makes about 2-1/2 dozen
1-1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp table salt
3/4 cup unsalted shelled pistachio nuts
1/2 cup sweetened dried cranberries
1 large egg
1 large egg white
1 TBS. finely grated orange zest (from about 2 oranges)
1 TBS fresh orange juice
3/4 tsp vanilla extract
Position a rack in the center of the oven and heat the oven to 325°F. Line a large cookie sheet with parchment or a nonstick baking liner.
Whisk by hand in a large mixing bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt on low speed until well blended. Add the nuts and cranberries; mix to combine.
In a small bowl or a 1-cup glass measure, whisk together the egg, egg white, orange zest, orange juice, and vanilla.
By hand (a nice work-out), or with the mixer on low speed, slowly pour in the egg mixture to the dry mixture. Continue mixing until the dough forms a sticky, moist dough, about 1 to 2 minutes.
Dump the dough onto the lined cookie sheet. Coat your fingers with a little butter to prevent sticking, press out and shape the dough into a rectangle, 7×11, ½ inch thick. Press and shape the dough as evenly as possible.
Bake until the rectangle is golden brown on top and slightly browned around the edges, about 25 minutes. Transfer the cookie sheet to a rack to cool for about 10 minutes or until it can be easily handled.
Transfer the biscotti to a cutting board; use a spatula to loosen it from the parchment if necessary. Using a serrated knife (bread knife), cut the biscotti crosswise into slices about 1/3 inch thick with a gentle sawing motion. Return the slices to the cookie sheet, and arrange them with a cut side down. It’s fine if they touch because they don’t spread.
Bake until the biscotti are light golden brown and feel dry, about 14 minutes. Transfer the cookie sheet to a rack and cool the biscotti completely; they’ll crisp as they cool.
Make Ahead Tips
No problem to double this recipe. The cooled biscotti can be frozen for up to 6 weeks or stored at room temperature for up to 3 weeks, layered between sheets of parchment or waxed paper in an airtight container.