Orange Pistachio Biscotti Recipes

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.

ORANGE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 F. Line a large, heavy baking sheet with parchment paper. In medium bowl, sift together flour, baking powder and salt. Whisk to blend. In large bowl, combine sugar, butter, orange peel, juice and vanilla. Using an electric mixer, beat mixture until light and fluffy. Beat in eggs one at a time, beasting well after each addition. Mix in flour mixture until well blended. Stir in cherries and pistachios. Divide dough in half. On lighlty floured surface, with floured hands, shape each half into a 2 1/2 x 9 1/2" log. Place both logs on prepared baking sheet, spacing evently. Bake until light brown and firm to the touch, about 35 to 40 minutes. Remove from oven; let cool on baking sheet on cooling rack. Once cool, carefully transfer logs to cutting board. With a serrated knife, cut logs on the diagonal into 1/2" wide slices. Arrange slices cut side down onsame baking sheet. Bake 10 minutes; turn and bake 5 minutes more until golden. Transfer to cooling rack. Store biscotti at room temp for up to 2 weeks.

CINNAMON BISCOTTI WITH PISTACHIOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
• Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
• Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
• Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
• Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.