Ingredients for Christmas Biscotti
- Unsalted Butter
- 1 ½ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- Zest of 1 orange
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Ground Cloves
- ½ teaspoon salt
- Dried Cranberries
- Pistachio Nut
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How to Make Christmas Biscotti
- Preheat oven to 350°F (175°C).
- Grease and flour a baking sheet.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and the zest of 1 orange until well combined.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup dried cranberries and ½ cup shelled pistachios.
- Divide the dough in half.
- Shape each dough half into a log approximately ½ inch high, 1 ½ inches wide, and 14 inches long on the prepared baking sheet. Space logs at least 2 inches apart.
- Bake for 25-30 minutes, or until the logs are set and lightly golden brown.
- Transfer the logs to a wire rack and let cool for 6-8 minutes.
- Reduce oven temperature to 300°F (150°C).
- Using a very sharp knife, cut the logs diagonally into slices 3/8 inch thick.
- Stand the biscotti slices upright on the baking sheet and bake for 10-15 minutes, or until completely dry and crisp.
- Transfer to a wire rack to cool completely.
- Store in an airtight container for up to 4 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
6g
Carbs
2g
