These Cranberry Pistachio Orange Biscotti is a delicious way to enjoy cookies during the holidays. Since they’re festive and elegant, this would also make an excellent gift.
Cranberry Pistachio Orange Biscotti
This post was originally published in December 2015. I have taken and uploaded new photos while the blog post and recipe remain unchanged.
What? Is it the middle of December already?
I mean THAT mid of December when it’s just less than 2 weeks until Christmas? Oh, no!
I’m absolutely not ready for that. How it comes that the most magnificent time of year is so hectic as well? I’ve got a theory, though. It might have been set up by Santa. If you go through this time successfully and manage to bake a lot of cookies for him, you will be automatically forwarded to the list of good boys and girls.
I mean, who won’t be on that list?
Thus, if you haven’t started baking your Christmas cookies, these Cranberry Pistachio Orange Biscotti might be the perfect recipe to start with.
Indeed, my approach has dramatically changed this year. I used to pick the recipes I would love to make on my own. This year I asked Andrew to go through my magazine and book collection and pick 10-15 recipes he would love to try. Sure, I wasn’t going to to make all those recipes. It’s just extremely hard to limit yourself when it comes to the Christmas recipes. I’m not a callous dude after all. Besides, such a range of the recipes gives me a room to maneuver. I might not be in favor of some of his choices.
So far I’ve made 5 treats from Andrey’s list, and 4 you’re going to see during these two weeks. Don’t ask why only 4, please. Most importantly, he loved all of them saying he’s got an exceptional taste.
Indeed, I’m so happy that among those recipes he chose these Cranberry Pistachio Orange Biscotti. Actually, he opted for two combos including the chocolate one, but cranberry and pistachio are such a Christmas flavor so I didn’t hesitate much. Plus, I might have made some chocolate biscotti as well. Moreover, I might have incorporated some lavender. Didn’t you know that it’s another Christmas combo?
I had been planning to make biscotti for so long, but I used to think they’re hard to make. And this twice-baking method? I’m a too lazy guy. However, these Cranberry Pistachio Orange Biscotti turned out to be one of the easiest cookies to work with.
Dried cranberries, lightly salted pistachios, and oranges make these biscotti fabulous. Even though cardamom wasn’t on the list of the ingredients, I decided to add a good pinch. Because cardamom is associated with Christmas to me.
So if Santa is real (And he is, isn’t it?), I would definitely make these biscotti again. Or lavender. Cause if he doesn’t like lavender, I won’t be very upset if he doesn’t grab them.
What about you, folks? Do you like biscotti? Do you think Santa will be happy if I make him some lavender biscotti?
These delicious crunchy Cranberry Pistachio Biscotti with a subtle orange flavor could be your perfect treat for Christmas.
- 2 1/2 cups all-purpose flour + few tablespoons more if necessary
- 1/2 tablespoon baking powder
- pinch of salt
- 2/3 cup butter, soften
- 2/3 cups sugar (I used a mix of granulated and golden)
- 2 eggs
- 1/4 cup of orange juice
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla extract
- 2/3 cup roughly chopped pistachios (unsalted, if using salted, do not add the salt in the dough)
- 1/2 cup dry cranberries
- 2-3 tablespoons white eggs
- 1 teaspoon water
- In a bowl stir together the flour, baking powder, and salt, and set aside.
- In another bowl beat the butter with an electric mixer on medium speed for 1 minute. Incorporate the sugar and beat for 3-4 minutes until the mixture is fluffy and light.
- Add the eggs, one at a time, beating well after each addition.
- Beat the mixture in the flour and the orange juice and vanilla. Stir in the nuts, cranberries, and orange peel. You may need to add a few tablespoons flour more id the dough is too sticky. Cover and chill up to one hour.
- Preheat oven to 160 degrees C (325 degrees F). Divide the dough into two parts. Shape each portion in a roll and slightly flatten them (about 2 inch thick). Place the rolls 2 inches apart on a baking sheet covered with parchment.
- In a small bowl whisk together the white eggs and water. Brush over the rolls.
- Bake for 30-35 minutes. Remove from the oven and cool for an hour.
- Using a serrated knife, slice each roll diagonally. Place the slices cut down on a baking sheet. Bake in the preheated to 160 degrees C oven for 8-10 minutes. Turn the slices over and for another 8-10 minutes. Remove from the oven and completely cool.