Spring Biscotti
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 1⁄4 cup butter
- 3⁄4 cup white sugar
- 1 tablespoon orange zest
- 1⁄2 teaspoon vanilla extract
- 2 eggs
- 1 egg white
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 ounces white chocolate, chopped
- 1⁄2 cup dried cranberries
- 1 1⁄4 cups pistachio nuts
directions
- In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
- Mix in eggs and egg white one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon.
- Stir in the white chocolate, dried cranberries, and pistachios.
- Cover, and chill for 30 minutes, or until dough is no longer sticky.
- Preheat oven to 325°FF (165°C).
- Line a baking sheet with parchment paper.
- Turn dough out on a lightly floured surface, and divide into halves.
- Form each half into a flattish log about 12 inches long by 3 inches wide.
- Arrange logs at least 3 inches apart on baking sheet.
- Bake for 30 minutes in preheated oven, or until pale gold.
- Allow logs to cool on the baking sheet until cool enough to handle.
- On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices.
- Arrange on baking sheet.
- Bake for an additional 15 minutes, or until golden.
- Transfer biscotti to wire racks, and cool completely.
- Store in an airtight container at room temperature.
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Reviews
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Fantastic flavor, texture & appearance! This is my second year making this recipe. We enjoy them at home and as gifts to family & friends. With their red, green & white color, they are pretty & the flavor does not disappoint. The only alteration I made was to paint one side with white chocolate. Delicious.
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These are delicious,--followed the recipe to the letter. I'll do the same next time too-very good. Pain shelling all those nuts. I'm betting I can find them shelled in the (bulk) section of Wegmans. This is perfect with tea or coffee after dinner or late when you know you should not eat something but temptation gets you. only 54 calories and all that fifer. Bill K. #1440799
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Tweaks
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This is a time when substituting an ingredient makes a big difference. I have made this recipe twice using almonds instead of pistachios. I made them today with the pistachios to put into some Christmas baskets. They were so much better - I couldn't believe what a difference it made. The pistachios & cranberries look so nice together for Christmas & the taste is much more interesting with the nuts that the recipe calls for. Well worth the effort removing the pistachio shells.
RECIPE SUBMITTED BY
Kaccy G.
Artesia, NM
My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.