These Pistachio & Orange Biscotti are a great treat to nibble on with some coffee in any circumstance, whether in or out of treatment, dinner party or mid-morning pleasure. Biscotti means ‘twice... cooked’ and that’s exactly what these festive cookies are. Although they need double time in the oven, they are easy to make, and totally scrumptious to eat. They keep well in an airtight tin too, if you have any left that is! After you’ve made them once, you’ll never buy store bought biscotti again.
Preheat oven to 325° degrees. Line 2 baking sheets with parchment paper or silicone mats.
Sift flour, baking powder, and salt into a large bowl. Set aside.
In a separate bowl, beat together the butter, sugar, orange zest, and vanilla extract in large bowl until light and fluffy. Add the eggs, one at a time, beating well after each one.
Gradually beat sifted flour mixture into butter mixture. Fold in the white chocolate, cranberries and pistachios.
Chill the batter for 30 minutes, and then turn onto floured surface and divide the dough. Shape into 2 logs. Place on one of the baking sheets, leaving ample space in between each as the logs will expand during baking. Bake 30 minutes, then let cool on the sheet for 5 minutes.
Place the logs on a breadboard. With a serrated bread knife, cut the logs into 1-inch thick slices, crosswise on diagonal. Place the slices cut side down on the second baking sheet. Bake for 15 minutes more. Remove from the oven and let the biscotti cool completely. They will be dry and crisp. When completely cooled, store in an airtight container.
The recipe calls for white chocolate, but you can use 70% bittersweet. The cookies won’t be quite as pretty but very tasty.