Homemade biscotti can be modified in countless ways, and they are the perfect crunchy breakfast treat for coffee cup dunking. These cranberry pistachio biscotti combine the brightness of dried cranberries with the distinct nuttiness of pistachio. The addition of fresh orange zest adds the flavor that brings it all together.
- 1 1/2 cups all purpose flour
- 1 1/4 cups whole wheat flour (or substitute all purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon fresh orange zest
- 1 cup sugar
- 1/2 cup milk (dairy or nut milk)
- 5 tablespoons orange juice (roughly the juice from a small orange)\
- 4 tablespoons corn starch
- 2 tablespoons coconut oil
- 2 teaspoons vanilla
- 1 cup dried pistachios (rough chopped)
- 1 cup dried cranberries (reduced sugar)
Preheat oven to 350 F.
Whisk together flours, baking powder, salt, orange zest, and sugar. In a separate bowl whisk together the milk, orange juice, corn starch, oil, and vanilla. Combine the wet into the dry and fold until fully incorporated. Fold in the pistachios and cranberries.
Divide biscotti dough into two equal parts. On a lightly floured surface roll one part into a 4″ thick log. Place on parchment lined baking sheet and press until flattened to 1″ thick and roughly 12″ by 3″ in shape. Wet hands before pressing to avoid dough sticking to your hands. Repeat the process with the other portion of dough. Both will fit on a standard baking sheet.
Bake for 35 minutes. Remove from oven, keep oven on, and let cool for 15 minutes. Using a very sharp knife or a serrated knife cut into a total of 30 equal portions. Lay the cut biscotti on the baking sheet on their exposed side. Bake for 10 minutes. Flip to the other side and bake for 10 more minutes. Remove from oven and let cool on wire rack.
Biscotti is double baked so it has a longer shelf life than most baked goods. Store in an airtight container for up to a week or freeze for longer storage.
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