Happy Holidays, Everyone!
Wow, Chanukah has already passed and Christmas is just days away!
I haven’t had a chance to bake much this season because of all my art projects, but managed to combine my two loves for this batch of Pistachio Cranberry Biscotti.
I’ve been making these biscotti pretty much every year, but this time I changed it up by adding orange zest and a 1 tablespoon of orange juice to the batter. I thought they’d be pretty with some white, so I drizzled melted white chocolate over the biscotti.
I mentioned combining my art and baking — this is what I created — an illustrated recipe for They Draw and Cook. 🙂
It is featured on their site this week as a Red and Green recipe.
I know it is hard to read the recipe so small! Here it is for your printing purposes (note: the white chocolate part and orange juice is not in the illustrated recipe because I didn’t have enough room!):
Cranberry Pistachio Biscotti
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 teaspoon orange zest
1 tablespoon fresh squeezed orange juice
1 cup salted shelled pistachio nuts
1 1/3 cups dried cranberries
1 large egg, or white, lightly beaten with 1 teaspoon water to make egg wash
1/2 cup white chocolate chips, melted (optional)
1. Preheat oven to 325 F. Line baking sheet with parchment.
2 Whisk together flour, sugar, baking soda &powder &salt in a large bowl. Add eggs, vanilla, orange zest and beat with mixer just until a dough forms.
3. Add cranberries and pistachios and mix at low speed.
4. Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on baking sheet, Brush logs with egg wash.
5. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes.
6. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet Bake in middle of oven turning once until golden and crisp. 20 – 25 minutes total.
7. Cool completely and drizzle with melted white chocolate if you’d like. Put the melted chocolate in a sandwich bag, seal, and snip a hole in one corner. Squeeze and drizzle chocolate over cooled biscotti. Chill in the refrigerator to set chocolate.