Tuesday, June 21, 2011

Cranberry, Orange, and Pistachio Biscotti

Biscotti make me feel more grown up….the fact that I’m enjoying a cookie that only has dried fruit or nuts and isn't very sweet and has no chocolate chunks or oatmeal or icing seems to be a very grown up thing, and I just don’t know if I’m totally ready for that just yet…I will contemplate this matter as I eat more biscotti.

I made these biscotti with orange zest, dried cranberries, and pistachios, a nut that I did not learn to appreciate until only recently.  Green nuts seemed a little weird, but I loveeee pistachios now.  They’re so good.  This seems like a rather grown up combination of flavors, and the fact that this was the first flavor combination I came up with that I wanted to try (as opposed to a double chocolate chunk biscotti that has been dipped in layer after layer of alternating dark and white chocolate) makes me think that my baking mentality is becoming more mature…am I entering a more grown up world of baking?  I mean, my birthday is coming up VERY soon, but I mean, I don’t really consider myself grown up enough to only make dried-fruit-and-nut cookies…

I refused to dunk these biscotti into a cup of coffee like my mom did at breakfast (I actually refused to even drink any coffee), and chose to instead have a nice tall glass of orange juice with my cookies.  Guess I'm not that much of a grownup (yay!)...I think this means that peanut butter and jelly bars are in order...

Anyway, these biscotti were actually really delicious, and really simple to make.  Anyone can enjoy these, no matter what age, or what beverage you choose to wash them down with.  Enjoy!

Cranberry, Orange, and Pistachio Biscotti
Adapted from Williams-Sonoma

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 scant cup granulated sugar
  • Zest of one orange
  • 1 ½ teaspoons vanilla extract
  • 2 eggs, at room temperature
  • 1 ½ cups shelled pistachio nuts
  • ¾ cups dried cranberries
In a large bowl, sift together the flour, baking soda, baking powder, and salt.  Set aside.
In the bowl of an electric mixer, combine the butter, sugar, orange zest, and vanilla extract.  With the mixer on high speed, beat until all ingredients are light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Reduce the speed to low, and mix in the pistachios and dried cranberries.  Add the flour mixture, and mix until just combined.  Cover the bowl, and refrigerate until the dough is well chilled, about one hour.

Preheat an oven to 350ºF. Butter and flour a large baking sheet (I used a silicone liner instead).
Divide the dough into two equal portions. On a lightly floured surface, using lightly floured hands, form each half into a log, and place on the prepared baking sheet, spacing the logs five inches apart (to allow for spreading when they bake).

Bake until light brown and firm to the touch, about 30 minutes.  Remove from the oven and let cool slightly on the baking sheet, leaving the oven at 350ºF.
Carefully transfer the logs to a work surface. Using a serrated knife, cut the logs on the diagonal into slices 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet and bake until golden brown, about 20 minutes. Remove the cookies from the oven, and transfer to wire racks to cool completely.

1 comment:

  1. Very nice cookies. I like it. Looks very nice to eat. Keep it up. Thanks for sharing. Freight Audit


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