CRAISIN PISTACHIO BISCOTTI

Craisin Pistachio Biscotti image

Provided by Donna Graffagnino

Categories Nuts

Time 1h10m

Number Of Ingredients 11

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1/4 c unsalted butter
3/4 c white sugar
1 tsp vanilla extract
1 1/2 tsp almond extract
2 eggs, beaten
2 1/2 c all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp dried orange zest (or 1 tablespoon fresh)
1 c dried craisins or cranberries
1 c pistachio nuts, coarsely chopped if desired

Steps:

1. Preheat the oven to 375 degrees F. In a large bowl, cream the butter and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
2. Combine flour, salt, baking powder, and orange zest and gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Line a baking sheet with Parchment paper or aluminum foil sprayed with non-stick spray (Important!) Divide dough in half and form two logs, about 2" x 12". Dough will be very sticky so have a small bowl of water to wet your hands for easier handling of the dough.
4. Bake for 18 minutes or until logs are light brown. Remove from oven, cover with dish towel and set aside to cool for 15 minutes. Reduce oven heat to 300 degrees F.
5. Using a bread knife or serrated blade carefully cut logs on diagonal into 3/4 inch thick slices.
6. Place cookies cut side down back on parchment and bake for 10 minutes. Turn over and bake 10 more minutes. Remove from oven and allow to completely cool.
7. NOTES: Store in airtight container up to 2 weeks. If desired melt a good quality baking white chocolate and dip either the bottoms or half of each biscotti, or drizzle with melted dark chocolate. Set on waxed paper to dry.
8. To make traditional Almond Biscotti, use 1 cup un-toasted almonds, whole or roughly chopped. Use 2 tsp Almond Extract and 1/2 tsp Vanilla Extract. Add 1/4 tsp ground mace or nutmeg. Everything else is the same.