Recipes Holiday Biscotti 4.5 (38) 32 Reviews 6 Photos A twice-baked Italian cookie, biscotti makes a wonderful 'dunker'. A pretty way to present a batch is on a Christmasy plate arranged in a wagon-wheel fashion. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 50 mins Total Time: 1 hrs 10 mins Servings: 24 Yield: 24 servings Ingredients ½ cup butter or margarine, softened 1 cup sugar 3 eggs 2 teaspoons vanilla extract 1 teaspoon orange extract 3 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ⅔ cup dried cranberries, coarsley chopped ⅔ cup pistachios, coarsely chopped 2 tablespoons grated orange peel Directions In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes. Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350 degrees F for 30-35 minutes. Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container. I Made It Print