Ingredients

The following ingredients have 4 Servings
  • 10 oz all purpose flour (by weight (2 cups, if measuring))
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp sea salt
  • 3/4 cup sugar
  • 3/4 cup unsalted butter (melted)
  • 2 large eggs
  • zest of one orange ((about 2 tsp))
  • 1/2 cup dried cranberries
  • 1/4 cup salted pistachios

Instruction

  • Preheat oven to 350F. Line a sheet pan with parchment paper.
  • Combine the flour, baking powder, cinnamon, cloves, salt, and sugar in a mixing bowl and whisk to combine. 
  • Add the butter and eggs and mix together with a sturdy spatula, until combined and clumped together into a dough.
  • Gently mix in the orange zest, cranberries, and pistachios, until evenly distributed. 
  • Divide the dough in two and place on the parchment lined baking sheet. Shape each piece into a rectangle, no longer than 4 inches in length, and about 1" thick (and for reference, mine were about 10" wide, but width doesn't matter). The dough will spread as it bakes.
  • Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. 
  • Let the biscotti cool on the pan for 15 minutes, then slice with a sharp knife vertically into 1/2 inch thick pieces. Let the knife do the work for you, and use light pressure so the cookies don’t break (and if your dough tears, let them cool for 5 more minutes).
  • Place the biscotti slices back onto the baking sheet cut side up and bake for 25-30 more minutes, flipping the biscotti halfway through, until they are golden brown and crunchy. 
  • Let the cookies cool completely before enjoying.