Biscotti
These classic Italian Biscotti are so delicious! Very festive looking, they are perfect for the Holiday season and make great gifts too!
Ingredients
- 1/2 cup pistachios, coarsely chopped and toasted
- 1/2 cup sliced almonds, toasted tips & tricks
- 3 1/2 cups unbleached all-purpose flour, plus more for work surface
- 4 tsp. baking powder
- 1/4 tsp. ground Himalayan pink salt
- 4 large free-run eggs
- 3/4 cup granulated sugar
- 1/3 cup grapeseed oil (substitute canola) tips & tricks
- 2 tbsp. orange zest
- 1/2 cup dried cranberries
- 1/4 cup freshly squeezed orange juice tips & tricks
- 1 tsp. pure vanilla extract
Directions
- Preheat oven to 350ºF.
- Line a large baking sheet with parchment paper; set aside.
- Place chopped pistachios onto a baking sheet and transfer to the preheated oven. Toast them for 6 minutes, flipping halfway through cooking. Remove from the heat and transfer to a bowl to cool off; set aside.
- Meanwhile, in a small skillet over medium heat, toast almonds until golden brown, about 5 minutes, flipping them often. Remove from the heat and transfer toasted almonds in a bowl to cool off; set aside.
- In a medium bowl, combine flour, baking powder and salt; whisk until the ingredients are well mixed; set aside.
- In the bowl of a stand mixer, combine eggs, sugar, oil and orange zest; process for 1 ½ minutes on medium speed.
- Add the flour mixture and process on low speed until the dough is soft, about 4 minutes, stopping a few times to scrape the sides of the bowl.
- Add toasted pistachios and toasted almonds, dried cranberries, orange juice and vanilla extract; process until well blended, about 1 to 1 ½ minutes, stopping to scrape the sides of the bowl.
- Transfer the dough (it will be very sticky) to a lightly floured work surface. Sprinkle on flour and roll (not kneading) the dough in the flour until it's less sticky and easier to handle.
- Divide the dough into 2 pieces and shape them into logs, about 10-inches long by 3-inches wide.
- Place the logs on the prepared baking sheet and transfer to the preheated oven; bake for 40 to 45 minutes or until golden.
- Remove from the heat and transfer to a cutting board to cut them into ½-inch thick slices with a serrated knife.
- Transfer the biscotti to a wire rack placed on a baking sheet to cool off for 30-45 minutes.
- Return the sliced biscotti to the baking sheet and bake for 10 minutes. Flip them over and bake for an additional 10 minutes.
- Remove from the heat and let them cool off completely before serving and storing. Makes 24-28 biscotti.