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Holiday Biscotti

Holiday Biscotti
A twice-baked Italian cookie, biscotti makes a wonderful "dunker". A pretty way to present a batch is on a Christmasy plate arranged in a wagon-wheel fashion.
24 ServingsPrep: 20 min. + chilling Bake: 50 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup dried cranberries, coarsely chopped
  • 2/3 cup pistachios, coarsely chopped
  • 2 tablespoons grated orange peel

Directions

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating
  • well after each addition. Stir in extracts. Combine flour, baking
  • powder and salt; gradually add to creamed mixture and mix well
  • (dough will be sticky). Stir in cranberries, pistachios and orange
  • peel. Chill for 30 minutes.
  • Divide dough in half. On a floured surface, shape each half into a
  • loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet.
  • Bake at 350° for 30-35 minutes.
  • Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place
  • slices, cut side down, on an ungreased baking sheet. Bake for 9-10
  • minutes. Turn slices over. Bake 10 minutes more or until golden
© Taste of Home 2013

2 of 2

Holiday Biscotti (continued)

Directions (continued)

  • brown. Cool on wire rack. Store in an airtight container. Yield: 2
  • dozen.
Nutrition Facts: 1 cookie equals 164 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 144 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013