In the Kitchen: Cranberry and Pistachio Biscotti
When you make this recipe featuring Bella Viva Orchards’ Cranberries, Pistachio Kernels and Orange Powder, we’re sure you’ll find they’re worth the extra time to prepare. They’re so easy to make and are perfect as a dessert, teatime sweet or quick breakfast (we won’t tell)!
Yields: About 18 biscotti
Prep time: 30 minutes
Cook time: 45 minutes (total)
Total Time: 1 hour 15 minutes
2 cups flour
½ teaspoon salt
1 ½ teaspoon baking powder
¾ cup granulated sugar
2 teaspoons Bella Viva Orchards Orange Powder
½ cup unsalted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup Bella Viva Orchards Pistachio Kernels
½ cup Bella Viva Orchards Dried Cranberries
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Whisk flour, salt and baking powder in a small bowl. Set aside.
Melt butter for about 20 seconds in microwave and cool. In a large bowl, beat eggs, sugar and Orange Powder until well blended (about 2 minutes). Add melted butter, vanilla and almond extract and stir to combine. Add half the flour and stir to combine. Repeat with remaining flour. Add Pistachio Kernels and Dried Cranberries. The dough will be slightly sticky.
Divide dough in half and form each portion into a 10-inch log. With dampened hands, place dough logs on cookie sheet about 3 inches apart. Lightly press each log to flatten into about 3-inches wide. Wet hands again and smooth the logs.
Place cookie sheet in oven and bake about 20-25 minutes, until golden brown. Remove from oven and cool about 10 minutes. Lower the temperature to 300 degrees.
Using a serrated knife, slice logs diagonally in ¾” thicknesses. Place the slices cut side down about ½ apart on the cookie sheet. Return to the oven for about 15-20 minutes until lightly browned. Remove from oven and cool about 5 minutes then transfer to a cookie rack to cool completely.
These biscotti can be stored in an airtight container for about 2 weeks, if they don’t disappear beforehand!