Pistachio Cranberry Biscotti
These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio
Ingredients
- 1-1/2 cups dried cranberries
- 2 tablespoons orange juice
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios
- 4 teaspoons grated lemon zest
- ICING:
- 1 cup confectioners' sugar
- 1 teaspoon grated lemon zest
- 1 to 2 tablespoons fat-free milk
Reviews
A very nice biscotti. I added a drizzle of glaze. It was a keeper for my Christmas cookie collection. Did not have an issue with dough.
Loved this biscotti...Agree with a previous baker, the dough is very wet and would reduce the amount of cranberries and cut them in half refore adding them to the dough. will make again
While the cookies taste fine (not "blow me away fantastic"), but the dough was COOKIE dough, NOT biscotti dough.Is there a step missing in the instruction "On a lightly floured work surface, divide dough into thirds." ?? This doughwais super-sticky and stuck to the board (however floured), my hands... everything. Maybe putting the dough in the fridge for an hour would help it stiffen up and be workable.Also, when cutting the loaves, the cranberries were too numerous and about a half cup or so ended up on the cutting board. Seemed such a waste - I'd reduce the amount by half, the nuts as well (which I would finely chop rather than put in whole).This was not my first time making biscotti, but it was for this recipe... which I will not be using again.
I loved the flavor of these Biscotti, you can't go wrong with the cranberry and pistachio flavor. Everyone loved these cookies.