Cranberry Pistachio Chocolate Biscotti Recipe

Cranberry Pistachio Chocolate Biscotti Recipe


1 Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

2 Combine dry ingredients: In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the orange zest, cranberries and pistachios until combined.

Cranberry Pistachio Chocolate Biscotti

3 Whisk together the eggs and vanilla, in a separate bowl.

4 Make the dough: Add the eggs to the bowl of dry ingredients and stir until blended. Use your hands as necessary to bring the dough together, mixing until no more dry flour remains.

Cranberry Pistachio Chocolate Biscotti

5 Shape the dough: On a lightly floured surface, turn out the dough and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Place the logs about 4 inches apart on one of the baking sheets.

Cranberry Pistachio Chocolate Biscotti

6 Bake the biscotti logs: Bake the logs for 30 minutes, rotating the pans halfway through. When done, the logs should be risen and slightly firm. (They will still be a little soft in the center and that’s ok.)

Cranberry Pistachio Chocolate Biscotti

7 Cool the logs for 10 minutes: Slide the logs, still on the parchment, onto a wire rack to cool for 10 minutes. The logs should still be warm and a little soft. Do not let the logs cool for longer or they become to crisp and brittle to slice neatly.

8 Slice the logs into biscotti: Transfer the logs to a cutting board. Use a serrated knife to cut the logs into slices roughly 1/2-inch thick – cut at a right angle for small biscotti or at a sharp angle for larger biscotti.

Transfer the biscotti to the baking sheets. Arrange the cookies close together, but without touching.

Cranberry Pistachio Chocolate Biscotti

9 Bake the cookies: Bake for 8 minutes. Turn the slices over and continue baking for 5 to 6 minutes longer, or until the biscotti are firm and dry. Cool on a wire rack.

The finished biscotti will keep for 2 weeks in an airtight container, but I doubt you will have them around that long. The baked cookies will also freeze well for up to 3 months.



Source :SimplyRecipes.com

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