Orange Cranberry Pistachio Biscotti

I loves me some biscotti and I have probably made at least two dozen different versions of them! This has become my new favorite version! Probably in no small part to my love for pistachios and I am always partial to that orange cranberry one-two punch!!! I have made them with the white chocolate drizzle and without and both are delicious! Since it is going on my blog I figured go big or go home!

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Recipe

Orange Cranberry Pistachio Biscotti

• 3/4 cup shelled pistachios, coarsely chopped

• 1/2 cup dried cranberries

• zest of 1 whole orange

• 1 cup sugar

• 1 stick unsalted butter, melted

• 3 Tablespoons orange liqueur (I love using Grand Marnier)

• 2 teaspoons pure almond extract

• 1 teaspoon pure vanilla extract

• 3 XL eggs

• 2 3/4 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 bar white chocolate melted

• 1/2 teaspoon coconut oil

Directions

1. Preheat oven to 350 degrees.

2. In a bowl pour in the sugar. Melt the butter. Add the extracts to the butter and stir and then add to the sugar. Next comes the Quanto Basta method. I do not measure my orange liqueur with a measuring spoon. Trust me, you will not get drunk off of biscotti! The alcohol will cook out but the flavor remains which is what you want. I measure the liqueur like I do when adding olive oil to a recipe. I do it by count. I add a three-count (3 heavy-handed Tablespoons) of liqueur right into the mixture. Then add your chopped pistachios, dried cranberries, and orange zest and stir. Lastly, add your eggs and stir to combine.

3. Add your dry ingredients to the bowl and stir completely. Next, wrap the bowl with plastic wrap and put it in the fridge for 30 minutes. This is going to allow all the flavors to blend. This is an important step and do not skip it.

4. When 30 minutes is up, take it out of the fridge. With moistened hands, halve the dough and form two loaves on an ungreased cookie sheet lined with parchment paper. Bake in the oven for 30 minutes.

5. When done, take it out and let rest for 15 minutes. Then, with a serrated knife, cut each log into roughly 1 in slices on the diagonal and put it back on the cookie sheet upright to bake again.

6. Put the biscotti back in the oven and cook for another 20-25 minutes until golden brown.

7. While cooling, I melt my white chocolate with coconut oil and stir to combine. Then I use the stirring spoon to drizzle that white sweet goodness over the tops of the biscotti mounds to gild the lily!

8. Let cool completely and then store in an airtight container at room temperature (or eat them all in one sitting with your friends-lol!).