Wednesday, February 5, 2014

Recipe: Cranberry Orange Pistachio Biscotti

I have been on a real biscotti kick this winter. While I have done less baking since the new year due to my weightloss, I wanted to share with you my favorite recipe. I found it originally in a Chatelaine magazine and then adapted it a little bit to fit my likings.

  • 2 1/4 cups  flour
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 1/3 cup margarine, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup chopped pistachios
  • 1 cup dried cranberries
  • 2 tbsp orange juice (I also tried orange brandy and it was marvelous!)

  1. Preheat oven to 325F. Line baking sheet with parchment paper.
  2. Stir flour with baking powder and salt in a medium bowl.
  3. In large bowl, beat margarine with sugar until fluffy. Beat in eggs and vanilla.
  4. Stir in flour mixture until well combined. Stir in pistachios, cranberries, and orange.
  5. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2" wide and 3/4" high log. Place logs 3" apart as they will spread width-wise.
  6. Bake 30-35 minutes until tops are almost firm but still golden. Remove from oven and let stand until cool enough to touch (about 10 minutes).
  7. Cut each into 1/2" slices and arrange back on baking sheet cut side down.
  8. Bake for additional 20-30 minutes. (Less is better I say for some moistness).
Yum! Enjoy!