Cranberry Pistachio Biscotti with Orange Zest
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/4 cups whole wheat flour (or substitute AP)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbl fresh orange zest
- 1 cup sugar
- 1/2 cup milk (dairy or nut milk)
- 5 Tbl orange juice (roughly the juice from a small orange)
- 4 Tbl corn starch
- 2 Tbl canola or avocado oil
- 2 tsp vanilla
- 1 cup dried pistachios (rough chopped)
- 1 cup dried cranberries (reduced sugar)
Preparation
Preheat oven to 350 F.
Whisk together flours, baking powder, salt, orange zest, and sugar.
In a separate bowl whisk together the milk, orange juice, corn starch, oil, and vanilla.
Combine the wet into the dry and fold until fully incorporated.
Fold in the pistachios and cranberries.
Divide dough into two equal parts.
On a lightly floured surface roll one part into a 4 inch thick log.
Place on parchment lined baking sheet and press until flattened to 1 inch thick and roughly 12 inches by 3 inches in shape.
Wet hands before pressing to avoid dough sticking to your hands.
Repeat the process with the other portion of dough. Both will fit on a standard baking sheet.
Bake for 35 minutes.
Remove from oven, keep oven on, and let cool for 15 minutes.
Using a very sharp knife cut into a total of 30 equal portions.
Lay the cut biscotti on the baking sheet on their exposed side.
Bake for 10 minutes.
Flip to the other side and bake for 10 more minutes.
Remove from oven and let cool on wire rack.
Storage tips
Biscotti is double baked so it has a longer shelf life than most baked goods. Store in an airtight container for up to a week or freeze for longer storage.
