Pistachio and Cranberry Biscotti with Chocolate

IMG_2824This biscotti originates with ‘Biscotti di Stephi’, Steph McVox’s biscotti recipe. I love this biscotti for its soft cookie-like crumb. Not too crisp, yet it holds up when dunked into a coffee (or wine, if you will). The addition of green pistachio and red cranberry gives the biscotti a festive flavour. And everything is better with chocolate. Steph’s original recipe (below) has toasted almonds—and the combination of almonds and chocolate and orange zest is damn fine. Happy baking! -bvox

“These biscotti are not too hard; you can eat them without dunking!” -Steph McVox

Biscotti di Stephi

  • 1/2 cup whole almonds (I used slivered raw pistachios, not toasted)
  • 1/2 cup chocolate, chopped (white, dark or milk, or mix them all together)
  • 1/4 cup dried cranberries, chopped (optional)
  • 1/3 cup butter
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Tbsp of amaretto (I used orange liqueur)
  • The zest of a medium orange, finely chopped
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp grated nutmeg or poudre douce (I used 1/2 tsp of Steph’s poudre douce blend)
  • 1/4 tsp salt
  1. If using almonds, lightly toast them in a 325 degree oven, for 8-10 minutes. Let cool and chop into halves or thirds. Set aside.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at time, then vanilla, Amaretto (or orange liqueur), and zest.
  3. In another bowl, combine flour, baking powder, nutmeg or poudre douce, and salt. Add to creamed mixture; mix until blended.
  4. Add chopped almonds/pistachios, chocolate, and cranberries; mix until blended.
  5. Divide mixture in half, place on greased and floured cookie sheet (or parchment-lined) and form into two logs about 1/2″ thick, 1 1/2″ wide and 12″ long, spacing at least 2″ apart.
  6. Bake at 325 degrees for 25 minutes, rotating baking sheet halfway.
  7. Transfer from the baking sheet to a rack. Let cool 30 minutes. Place on cutting board, and slice about 1/2″ thick. Lay the slices flat on the baking sheet and return to the oven for 10 min. more turning once, to dry slightly.
  8. Let cool on rack and if desired, drizzled melted chocolate on top.
  9. Store in tightly covered container for a week, or freeze.

Makes 2 1/2 dozen biscotti.

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One thought on “Pistachio and Cranberry Biscotti with Chocolate

  1. Steph McVox December 17, 2018 at 9:05 am Reply

    Love that pretty plate the biscotti is displayed!

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