These crunchy treats combine a luxurious, festive combination of flavors: Orange, cranberry, and pistachio. Nobody can resist it!
Author Marie Asselin, FoodNouveau.com
1 1/4cups280 g / 310 ml all-purpose flour
1/2cup100 g / 125 ml granulated sugar
1tsp5 ml baking powder
1/4tsp1 ml kosher salt, or fine sea salt
3/4cup100 g / 3.5 oz shelled unsalted pistachios
1/2cup70 g / 2.5 oz dried cranberries
1large egg white
Finely grated zest from 1 orange
1tbsp15 ml freshly squeezed orange juice
1tsp5 ml pure vanilla extract
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitter with the paddle attachment, or a large mixing bowl if using a hand mixer, combine the flour, sugar, baking powder, and salt at low speed. Mix in the pistachios and cranberries.
In a small bowl, whisk the egg, egg white, orange zest, orange juice, and vanilla extract. With the mixer on low speed, slowly pour in the egg mixture. Continue mixing until a sticky, moist dough forms, 1 to 2 minutes. Dump the dough onto the prepared baking sheet. Using damp hands, shape the dough into a 5 x 12-in (13 x 30 cm) rectangle. (The rectangle should be about 3/4-in / 2 cm thick.) Press and shape the dough as evenly as possible.
Bake until the dough is golden brown on top and slightly darker around the edges, about 30 minutes. Transfer the baking sheet to a wire rack to cool until the biscotti slab can easily be handled, about 10 minutes.
Transfer the biscotti to a cutting board. Using a serrated knife, cut the biscotti crosswise into slices about 1/3-in (1 cm) thick. Use a gentle sawing motion to break through the crust. Return the sliced biscotti to the baking sheet, setting them cut side down. (The cranberry pistachio biscotti can be set close to one another because they won’t spread any further.)
Bake until the cranberry pistachio biscotti are light golden brown and dry, about 15 minutes. Transfer the baking sheet to a wire rack and let the biscotti cool completely. The biscotti will finish crisping up as they cool.
STORAGE: Store the cranberry pistachio biscotti in an airtight container at room temperature for up to 1 week.
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