| Yield: | 48 servings |
| Yield: | 48 servings |
Ingredients
- 1/2-cup whole shelled pistachios
- butter or nonstick cooking spray
- 1 1/2 cups all-purpose flour, plus more for dusting baking sheet
- 1 tsp. baking soda
- pinch salt
- 1/2-cup packed light brown sugar
- 1/3-cup dried cranberries
- 2 Tbs. crystallized ginger, finely chopped, optional
- 2 large eggs
- 1 egg yolk
- 1 egg white, beaten
- 1 tsp. vanilla extract
- 1 1/2 tsp. finely grated orange zest
Instructions
- Preheat oven to 350F. Place pistachios on a baking sheet and toast until fragrant, about 15 minutes. Cool completely, coarsely chop. Increase oven heat to 375F. Lightly grease or butter a baking sheet and dust with flour, tapping out excess, or spray with nonstick cooking spray.
- In a large bowl, sift together flour, baking soda and salt. Add sugar, chopped nuts, cranberries and crystallized ginger, if using. Stir to combine. In a small bowl, beat together egg yolk and eggs with an electric mixer. Stir in vanilla and orange zest. Pour egg mixture into flour mixture and mix with electric mixer on low speed until just combined. The dough will be stiff.
- Turn dough out onto a lightly floured work surface and divide into thirds. Shape dough into three 18-inch long, 1/2-inch thick logs. Arrange logs on prepared baking sheet several inches apart and brush lightly with lightly beaten reserved egg white. Bake for 20 minutes.
- Remove from oven and let cool slightly on baking sheet. Reduce oven heat to 225F. While still warm, cut logs into diagonal slices about a half inch wide. Lay slices cut-side down on baking sheet and return to oven. Bake until crisp and brown, 20-30 minutes.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 40 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 32 mg |
| Serving Size | 1 of 48 servings |
| Calories | 40 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 32 mg |
Reviews
This recipe is one of the easiest biscotti dough I have had to work with and the texture of the cookie is great. Note: they make SMALL biscotti. I guess you could just cut them large and get far less. By accident I baked at 350 for 18 min and then 20 at 225.
The flavors are not standing out for me enough. Next time I will try NOT toasting the pistachio. I used already roasted and shelled and salted. If you shell yourself you probably want to toast. I would also leave them less chopped. Makes them harder to cut but this was so easy to work with I think it will be fine. I did not have an orange. zested one lemon and 1/4t orange extract. Needs that orange zest and love the ginger. Will be heavy on the 2T next go round. 5 stars for its ease. Flavors can be tweaked.
This is the most delicious biscotti ever! I have made and eaten a lot of biscotti and this one, by far, is up there with one of the best. Not only is it easy, but it’s so simple to make. They are also made without butter which is the traditional way to make biscotti. The only binder is the eggs which makes them crumbly, yet to hard to bite into. Try these, you won’t be sorry!