Cranberry, Orange & Pistachio Biscotti Recipe

This Cranberry Orange Biscotti recipe yields light, crunchy biscotti flavored with fresh orange zest, dried cranberries and toasted pistachios. These twice-baked Italian cookies are perfect for dunking in coffee or hot chocolate and make a lovely addition to a holiday cookie plate.

We enjoy making these cookies year-round, especially during the holidays. Other favorite homemade cookies include Linzer cookies and Lemon Ricotta cookies.

Biscotti

I love Italian-style biscotti. These dry, crunchy, double-baked cookies are sturdy enough to dunk in a steaming cup of coffee or hot chocolate yet have a slightly tender center that melts in your mouth.

🔎 What Is Biscotti

Biscotto (singular) or biscotti (plural) is a twice-baked Italian cookie made by baking a loaf, slicing it into individual pieces, and baking the slices again. The double-bake creates an intensely crunchy texture that is ideal for dipping into dessert wine, coffee or other warm beverages. Popular flavorings include anise, almonds and hazelnuts, but many variations exist.

✔️ Homemade Biscotti Ingredients

• Flour: all-purpose flour is used here.
• Granulated sugar: biscotti are less sweet than many cookies.
• Leavening: baking powder.
• Eggs: large eggs act as the binder.
• Flavorings: kosher or sea salt, fresh orange zest and orange or almond extract.
• Fruits and nuts: roasted pistachios and dried cranberries; chopped almonds or dried cherries work too.
• Butter: a small amount adds richness and flavor.
• Coarse sprinkling sugar: optional for a sparkly, sweet crunch.

🔎 How To Make Biscotti From Scratch

• Get ready: Preheat the oven and line or lightly grease a baking sheet.
• Melt butter: Melt the butter and let it cool slightly while you prepare the other ingredients.
• Mix dry ingredients: Combine flour, sugar, baking powder, salt, pistachios, dried cranberries and orange zest.
• Mix wet ingredients: Whisk eggs, cooled melted butter and extract together.
• Combine: Stir the wet ingredients into the dry until just combined.
• Form logs: Turn dough onto a lightly floured surface, knead briefly, and shape into two logs.
• First bake: Place logs on the prepared sheet, sprinkle coarse sugar if using, and bake until lightly golden at the edges.
• Lower oven temp: Reduce oven temperature, cool the loaves briefly, then slice.
• Cut: Slice the loaves into roughly 1-inch pieces using a sharp knife.
• Second bake: Arrange slices on the baking sheet and return to the oven, baking until dry and crisp, flipping once for even browning.
• Cool and store: Cool completely, then store in an airtight container or freeze for up to three months.

🔎 How Do You Eat Biscotti

The firm, crunchy texture makes biscotti perfect for dunking in coffee, steamed milk, hot cocoa or dessert wine. They’re also delicious on their own, served with ice cream, or used to dip into chocolate fondue.

🔎 Can You Freeze Biscotti

Yes. Biscotti freeze well and can be prepared ahead of time.

• Freeze before baking: Shape dough into logs, wrap tightly and freeze up to two months. Thaw in the refrigerator until pliable, then bake as directed.
• Freeze after baking: Cool completely, wrap in foil or plastic wrap, and store in an airtight container in the freezer for up to two months. Thaw at room temperature, or crisp briefly in a 300°F oven for about 5 minutes if desired.

✔️ Welcome to Freaky Friday

Freaky Friday is a blog hop where participants swap recipes, make one of each other’s dishes and publish simultaneously. It’s a fun way to discover new blogs and recipes.

For this round, Angela LeMoine from LeMoine Family Kitchen was my assignment. Her site is full of delicious recipes like baked gnocchi with fontina and spinach, classic chicken marsala and chocolate chip scones.

Recipe adapted from LeMoine Family Kitchen