Orange Cranberry Pistachio Biscotti Recipes

CRANBERRY ORANGE PISTACHIO BISCOTTI

Steps:

• Place a baking rack in the top third of the oven and preheat to 350 degrees F.
• Reduce oven temperature to 325 degrees F.
• In a medium bowl, whisk together flour, baking powder, allspice and salt.
• In a the bowl of a mixer, cream the butter and sugar until light.
• Add the eggs and mix until smooth.
• Mix in orange zest, orange liquor.
• Gradually add the flour mixture and beat until just combined.
• Stir in the cranberries and pistachios.
• Turn dough out onto a lightly floured surface and divide in half. Shape dough into two separate logs about 1 1/2-inches by 10-inches long.
• Place the rolls on a baking sheet approximately 2 inches apart.
• Bake in the top third of the oven for about 25 minutes, or until set and lightly browned on the top.
• Cool the logs on the baking sheet for about 5 minutes or cool enough to handle, and then cut diagonally into 1/2-inch thick slices.
• Place the slices flat on the baking sheet and return to the oven to bake for 10 minutes to dry them.
• Turn slices over, baking for an additional 10 minutes.
• If you desire the biscotti to be hard enough for dunking, turn oven off and leave the biscotti in the oven for an additional 20 minutes.
• Transfer to a wire rack to cool and store in a tightly covered container.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

CRANBERRY ORANGE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F/177°C with rack in the center of the oven. Line a baking sheet with parchment paper.
• Add the flour, baking powder and salt to a bowl, stir to mix.
• To a separate bowl (or stand mixer) add the eggs and sugar. Beat until about 3 minutes until pale yellow. Add the flour mixture, pistachios and cranberries, vanilla and orange zest. Mix until combined. The dough will be sticky, allow to rest for 5 minutes.
• Using wet hands, form the dough into a mound on the prepared baking sheet. Bake for 30 minutes until a little browned. Remove from the oven and allow to cool for 10 minutes.
• Using a serrated knife, cut the dough into ¾ inch thick slices. Place them back onto the baking sheet and bake for 25 minutes until crisp.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

CRANBERRY ORANGE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350F, Line a large baking sheets with parchment paper, spray with pan spray. Set aside.
• In a large bowl, combine the flour, pistachios, dried cranberries, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, whisk together sugars, eggs, orange juice, zest, and vanilla until well combined and smooth. Pour into the bowl with the dry mixture, stir to combine.
• Divide dough in half, form into 2 long, wide loaves on the prepared pan.
• Bake for 20-25 minutes, until golden brown on the outside. Remove from oven, turn heat down to 250F.
• Allow loaves to cool for 5 minutes.
• Cutting on a slight diagonal, slice each loaf into ½" slices.
• Arrange slices on the pans. Bake for 15 minutes, flip each piece over and bake for another 15 minutes, or until desired texture.
• Remove from oven, allow to fully cool.
• Whisk together glaze ingredients until smooth. If too thick to drizzle, microwave for 10 seconds at a time, stirring until runny.
• Drizzle over cooled biscotti. Allow glaze to fully harden before transferring biscotti to an airtight container.

CRANBERRY AND PISTACHIO BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

PISTACHIO CRANBERRY BISCOTTI

Steps:

• Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough., On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool., For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.
• Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
• Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
• Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.