Orange Cranberry Pistachio Biscotti

Rev 0.10, last revised:  14-Mar-09

I always loved biscotti with a rich, full-flavored cappuccino.  I was always left with the impression that it was difficult to make.  Thankfully, that impression has been shattered!  Simple and easy to make, it's a joy to undertake.


Preheat the oven to 350 degrees F.

In a bowl whisk together the flour, baking powder, salt, pistachio halves, and cranberries.  In a separate bowl whisk together the eggs, sugar, vanilla extract, and orange zest.  Add the wet ingredients to the dry ingredients and mix until everything is evenly incorporated.

Divide the dough in half and form two logs that are about 10 to 12 inches long and 2 1/2 to 3 inches wide.  Bake at 350F for 30 minutes, rotate the pan halfway through the baking time.

After baking, cool the loaves on a rack until they are cool enough to handle.

Then, using a serrated knife, cut the cookies about 1/2 inch to 3/4 inch thick at an angle.  The length of your cookies will depend on the angle at which you cut the cookies.

Lower the oven temperature to 325 degrees F.

Place the cut biscotti's on a rack placed on a sheet tray and continue to bake for about 20 minutes, until the cookies have completely dried.  If you don't have a rack for your pan, place the cookies directly on the pan and bake for 10 minutes, then flip them over and bake for another 10 minutes.

Let the cookies cool completely before storing them.  Or dip them in some melted chocolate if you prefer.

Enjoy with a rich, flavorful cappuchino!