Ingredients
Scale
- 2 3/4 cups all-purpose flour, plus more for shaping
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1 tablespoon orange zest
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup dried cranberries, roughly chopped
- 3/4 cup shelled pistachios, roughly chopped
Instructions
- Heat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- Whisk the flour, baking powder, fine sea salt and cinnamon together in a medium bowl.
- In a large bowl, rub the sugar and orange zest together with your fingertips until fragrant and slightly damp. Whisk in the melted butter, eggs, egg yolk and vanilla until smooth.
- Add the flour mixture to the sugar mixture and stir until a shaggy dough forms. Fold in the dried cranberries and pistachios until they are evenly distributed.
- Divide the dough in half. With lightly floured hands, shape each half on the prepared sheet into a log about 12 inches long and 2 1/2 inches wide, leaving space between the logs.
- Bake for 25 to 28 minutes, until the logs are set, pale gold and just beginning to crack on top. Cool on the pan for 15 minutes. Reduce the oven temperature to 300 degrees F.
- Move the warm logs to a cutting board. With a serrated knife, slice diagonally into 1/2 inch pieces, using a gentle sawing motion and no downward pressure.
- Lay the slices cut side down on the baking sheet. Bake for 10 minutes, flip them, and bake 8 to 10 minutes more, until dry to the touch and crisp at the edges.
- Cool completely on a wire rack, at least 30 minutes, before serving or packing. The biscotti crisp further as they cool.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1
- Calories: 135
- Sugar: 10
- Sodium: 65
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 25