Holiday Biscotti

4.5
(38)

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.

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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

  • cup dried cranberries, coarsley chopped

  • cup pistachios, coarsely chopped

  • 2 tablespoons grated orange peel

Directions

  1. 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.

  2. 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.

  3. 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.