Biscotti are cookies that have been baked twice for extra crunch, once in a log form and then again as individual slices, similar to mandel bread. They are an excellent accompaniment to a morning cup of coffee or as an on-the-go snack any time of day. The subtle orange flavor lends a sophisticated twist, while the colors of the pistachios and the dried cranberries add to the beautiful presentation. If you want to dress them up even further, dip one end into melted white chocolate.
- 2 Tbsp margarine, softened -
- ¾ cup sugar -
- 2 large eggs -
- 1 tsp pure vanilla extract -
- Zest of one orange -
- 2 cups flour -
- 2 tsp baking powder -
- ¼ tsp salt -
- ½ cup shelled pistachio nuts -
- ½ cup dried cranberries -
1. Preheat oven to 350° F.
2. Beat the margarine, sugar, eggs and vanilla until well-blended. Add orange zest.
3. In a separate bowl, combine flour, baking powder and salt.
4. Add flour mixture to wet mixture and add remaining ingredients. Mix well.
5. Divide dough into two halves. Transfer both halves to a baking sheet lined with parchment paper. Roll each half into a 12-inch log. Using your fingers, gently press each log down to a thickness of 7⁄8 of an inch.
6. Bake until risen and firm, about 20 minutes. Cool completely.
7. Reduce oven temperature to 300° F. Using a serrated knife, cut logs into ½-inch thick slices. Lay each slice on its side in a single layer on the baking sheet.
8. Return to oven and let bake for another 15 minutes. Turn slices over and bake 10 minutes longer.
NOTES: Compared with other cookies, biscotti are relatively low in fat, making them an attractive dessert and snack choice.