Description
Crunchy twice‑baked biscotti studded with tart dried cranberries and pistachios, flavored with bright orange and warm spices, then dipped in semi‑sweet chocolate for an elegant finish.
Ingredients
1 large egg + 1 tsp water (egg wash)
2½ cups (300 g) all‑purpose flour
1½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground cardamom (optional)
½ tsp salt
5 Tbsp (70 g) unsalted butter, melted
¾ cup (149 g) granulated sugar
¼ cup (53 g) light brown sugar, packed
1 Tbsp finely grated orange zest
1 Tbsp orange juice
2 large eggs
1 large egg yolk
1 Tbsp mild olive oil
2 tsp pure vanilla extract
1¼ cups sweetened dried cranberries
¾ cup whole unsalted pistachios
2 Tbsp sparkling sugar
8 oz (227 g) semi‑sweet chocolate, finely chopped
½ cup (57 g) lightly salted pistachios, roughly chopped (for topping)
Instructions
- Preheat oven to 350 °F. Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, cinnamon, cardamom (if using), and salt.
- In another bowl, whisk together melted butter, sugars, orange zest, and juice; then beat in eggs, egg yolk, oil, and vanilla until smooth.
- Fold in dry mixture, cranberries, and pistachios until just combined. Chill dough for 30 minutes.
- Shape into two 10×4‑inch loaves on the baking sheet. Brush with egg wash and sprinkle with sparkling sugar. Bake 24 minutes until pale golden. Cool 15 minutes.
- Slice each loaf into ½‑inch slices. Arrange cut‑side down on the sheet and bake for 9 minutes, flip, then bake 8 more minutes until crisp. Cool completely.
- Melt chocolate over simmering water. Dip each biscotto halfway, place on parchment, and sprinkle with chopped pistachios. Let chocolate set.
Notes
- Swap pistachios with almonds, pecans, or hazelnuts.
- Use ginger or allspice instead of cardamom.
- For a white‑chocolate version, use white chocolate instead.
- Gluten‑free option: substitute flour with a 1:1 GF blend.
- You can skip the chocolate or drizzle instead of dipping.
- Perfect for gifting—store in airtight tins for up to 2 weeks.
- Prep Time: 20 minutes (plus 30-minute chill)
- Cook Time: undefined
- Category: Snack
- Method: Bake (twice)
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotto
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
