Italian Biscotti, the Tuscan “Cantucci,” are very popular. There are many versions of Biscotti with different kinds of nuts. This recipe includes dried cranberries and pistachios, a real winning combination in taste and textures. Easy to make, they can be stored in a jar for a couple of weeks. They never last that long in my kitchen.
2-1/2 cups (350 gr) all purpose flour
1 cup (200 gr) sugar
2 teaspoons baking powder
1/2 teaspoon slat
1-1/2 cups (220 gr) shelled raw pistachios, unsalted
1 cup (150 gr) dried cranberries
2 large eggs
2 egg whites
2 tablespoons orange zest (about 4 oranges)
2 tablespoons fresh orange juice
1-1/2 teaspoons vanilla extract
Preheat oven 325 F (165 C). Line a large cookie pan with parchment paper. Place in the bowl all the dry ingredients: flour, sugar, baking powder and salt. Mix until well combined.
Add the nuts and cranberries. Mix until fully distributed.
In a bowl whisk together the eggs, egg whites, orange zest, orange juice and vanilla.
Pour the egg mixture in the bowl with the flour mixture.
Continue mixing thoroughly .....
..... until a moist dough is formed.
Transfer the dough to a floured work surface, and cut in half. Form 2 cylinders about 12 inches (30 cm) long. Transfer the logs each to a baking pan.
Even the shapes pressing the logs to about 1 inch (3 cm) thick and in an approximate square shape. Bake until firm about 25 minutes.
Remove from the oven and let the logs cool for about 5-10 minutes. Keep the oven set to 325F (165 C). Transfer the logs to a work surface and using a very sharp knife cut diagonally in slices about half inch (1 cm) think.
Transfer the slices back to the baking sheet. Bake for 15 more minutes until golden. Transfer to a rack to cool.