Cranberry Pistachio Biscotti
Festive looking, great tasting, easy to make Cranberry Pistachio Biscotti. They look so Christmassy. An absolute must try for your Christmas platter.
Credit: Maria Vannelli RD
• 1 cup dried cranberries
• 2 3/4 cups flour
• pinch salt
• zest of 1 orange
• 5 eggs separated
• 1 cup sugar granulated
• 1.5 teaspoons vanilla extract pure
• 1.5 cups pistachio nuts
Soak the cranberries for about 10 minutes. I soaked mine in rum. Drain and pat dry with paper towels. Set aside.
Preheat oven to 180° C. Position rack in the center.
Line baking sheet or loaf pans with parchment paper.
In a medium bowl, sift flour. Add the pinch of salt and the orange zest. Combine together and then set aside.
In a large mixing bowl, beat the yolks.
Gradually add the sugar. Whisk together. Make sure to scrape down the sides of the bowl.
Add vanilla extract.
Add flour to egg mixture and incorporate. Mixture will look like bread crumbs. Once again, make sure to scrape down the sides of the bowl.
With wooden spoon, incorporate the pistachios and cranberries. Set aside.
In a large mixing bowl, beat the egg whites until they reach the stiff peak stage.
Fold the egg whites in the flour and nut mixture.
Divide dough into thirds. Place each third on the cookie sheet; with damp hands, shape into a log. Alternatively, divide dough in half and place in loaf pans. (9.25x5.25x2.75)
Bake for approximately 15 - 20 minutes or until firm to the touch (will take a little longer in the loaf pans).
Remove from oven, wrap in clean dish towels and allow to cool down.
Once cool, transfer loaves to cutting board.
Using a very sharp or serrated knife, slice cookies about 1/8 inch thick (or thinner).
Place slices flat on the baking sheets, and bake for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Flip the biscotti over halfway through the bake time.
Can be stored in an air tight container at room temperature for a few weeks, if they last long that is.