PIStachio Cranberry Biscotti with Orange zest

Pistachio Cranberry Biscotti with Orange zest is the perfect tea time snack for this Christmas season. Biscotti is a traditional Italian pastry which are crispy and crunchy. I love the process of it being baked twice. Bake it to a certain stage, slice it and bake  them again. Baked twice and thus the name Bis. Best served with tea or coffee which makes it perfect for this chilling weather.

The other cookies that you could try this season are Coffee Shortbread Cookies, Cinnamon Cookies or some basic Butter Cookies.

Ingredients

3 1/2 cups all-purpose flour

1/2 cup (1 stick) unsalted butter

3 eggs

1 cup sugar

1 teaspoon vanilla extract

1/2 cup – pistachios

1/2 cup – dried cranberries

2 tbsps – freshly grated orange zest

1 teaspoon baking powder

1/2 teaspoon salt

Method

Preheat the oven to 180º C.

Sieve flour, baking powder and salt together well for a couple of times.

Cream the butter in your stand mixer or using a hand blender till it is fluffy.

Add one egg at a time and beat it till well mixed.

Add vanilla extract and sugar and beat it till fluffy and creamy and pale in colour.

Now slowly add the dry ingredients , pistachios, cranberries and orange zest and mix it on a low speed till it all comes together.

Once the dough has come together, transfer it onto a floured surface. I do it on my kitchen platform. Do not use too much flour. It will dry up the edges of the biscotti. Use as little flour as possible.

Divide the dough into two parts and roll them into 2inch thick logs.

Place it on a baking tray lined with baking paper and bake it for 30 to 40 mins or till the surface is light brown and firm.

Take it out of the oven and let it cool for 3 to 4 hours.

Once it is totally cooled down, slice them into 1cm thick slices.

Place them on the baking tray and bake on each side for about 7 to 10mins or till it is nice and golden.

Cool them on cooling racks and store them in air tight containers.