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25 Days of Cookies: Pistachio Cranberry Biscotti and Macadamia Nuts

Pistachio Cranberry Biscotti and Macadamia Nuts: This traditional Italian “cookie” is meant to be dry and dunked in your hot coffee or tea.

Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

I think we need a break from all these sweets! I have been busy baking other goodies for school, friends and family. I can’t seem to get away from the kitchen. Good thing that Santa is bringing me new appliances as I have truly beaten down my stove top and ovens! Until they arrive, I will keep baking and cooking. Since I featured a chocolate biscotti last week, this week I will feature a different biscotti flavor combo: Pistachio Cranberry Biscotti.

Mixing up Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

Mixing up Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

These were made for a good friend’s birthday. I bought her that pretty mug and filled it up with these wonderful biscotti’s. They are very festive for the holiday with the red cranberries, green pistachios and flavored with orange zest. My friend loved them and they were rather simple to make, as most biscotti recipes are.

Mixing up Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

Mixing up Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

I’m really getting into biscotti, probably because I love dunking them in my morning tea. They also remind me of scones, except dryer and like scones, they are not super sweet. I like to have a touch of something sweet with my tea.

Ready to bake Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

Baking up Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

The beauty of biscotti is that they are twice baked “cookies” and don’t require a lot of fuss. The  cranberries and pistachios are the jewels that make them so pretty.

Slicing up Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

Once they are baked in loaves, you slice them up and toast them in the oven again.

Second bake of Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

See? I told you they were perfect with a cup of tea!

Pistachio Cranberry Biscotti and Macadamia Nuts by FamilySpice.com

Pistachio-Cranberry Biscotti

This traditional Italian "cookie" is meant to be dry. It's best dunked in your hot coffee or tea! Recipe adapted from Oxmoor House, June 2007

Ingredients:

  • 2 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 TBS butter, unsalted, softened
  • 3/4 cup granulated sugar
  • 2 eggs, large
  • 1 TBS orange zest, grated
  • 1 1/2 tsp orange extract
  • 1 cup cranberries, dried
  • 3/4 cup pistachios, shelled & chopped

Directions:

  1. Preheat oven to 325ºF.
  2. In a medium-sized bowl whisk together:
    • 2 1/4 cup all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
  3. In another bowl, whisk together with a hand blender until smooth:
    • 6 TBS butter, unsalted , softened
    • 3/4 cup granulated sugar
  4. Whisk into butter mixture:
    • 2 eggs, large
    • 1 TBS orange zest , grated
    • 1 1/2 tsp orange extract
  5. On low speed, whisk in one-half of the flour mixture into the egg mixture.
  6. Using a scraper, stir in the remaining flour mixture and mix well.
  7. Stir in:
    • 1 cup cranberries, dried
    • 3/4 cup pistachios , shelled & chopped
  8. Lightly dust a work surface with flour.
  9. Turn the dough on the surface and knead the dough for a few minutes.
  10. Divide dough in half.
  11. Shape each portion into a log about 14 inches long and 2 inches wide.
  12. Place both logs 3-inches apart on a baking sheet lined with parchment paper or silicone baking mat.
  13. Bake for 30 minutes or until golden and firm to the touch.
  14. Remove from the oven and cool completely on a cooling rack.
  15. Using a serrated knife, slice the bread diagonally into 1/2-inch slices.
  16. Place the slices on the baking sheet.
  17. Bake for 9 minutes turn cookies over then bake an additional 12 minutes.
  18. Remove from the oven and cool completely a second time on a cooling rack.

Notes:

Serving Suggestions: Change it up and use your favorite nut and dried fruit combination.

Prep Time:

Yield: 18 biscotti

Cook Time:

Total Time: