And since I am an avid tea drinker & a fanatical cookie dunker….I had to give this recipe a try.
I have to say the biscotti turned out great! The dough was extremely easy to work with. They baked until golden & developed a hard crumb without burning. And they have a ton of flavour. The cinnamon and orange zest were perfect. Definitely dipping worthy! And they look pretty darn festive with the red cranberries and green pistachios. I realized after I took this photo that I forgot to drizzle white chocolate or icing sugar with milk on them. That would have completed the biscotti quite nicely.
Happy December 1st everyone! :)
- 1/3 cup of butter, softened
- 2/3 cup of sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of ground nutmeg
- 2 eggs
- 1 teaspoon of vanilla
- 1/2 teaspoon of rum flavouring
- 2 cups of all-purpose flour
- 2 teaspoons of finely shredded orange peel
- 1/2 cup of pistachios, chopped
- 1/2 cup of dried cranberries, chopped
- 1 cup of icing sugar
- 1-2 tablespoons of milk
- Preheat oven to 375′F. Line a large cookie sheet with parchment paper and set aside.
- In a large bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, nutmeg, cinnamon and salt. Beat until just combined.
- Beat in the eggs, vanilla, rum extract until just combined.
- Beat in the flour one cup at a time. If your mixer is having trouble incorporating the flour, you can mix the flour in with a wooden spoon.
- Stir in orange peel, pistachios, and cranberries.
- Transfer dough to a lightly floured surface. Divide the dough into three portions. Using lightly floured hands, shape each portion into an 8-inch long loaf. Place loaves 3 to 4 inches apart on the parchment paper covered sheet. Flatten the loaves slightly, so they are 2 inches wide.
- Bake in the preheated oven for 20 to 25 minutes or until the tops are golden and cracked. Cool on a cookie sheet on a wire rack for 30 minutes.
- Reduce the temperate of the oven to 325′F. Transfer the baked loaves onto a cutting board. Using a sharp, sereated knife, cut each loaf diagonally into 1/2 inch thick slices. Place slices, cut side down, on a ungreased cookie sheet. Bake for 8 minutes.
- Turn the slices over and bake another 8 minutes (or until dry & crisp).
- Transfer pieces to a wire rack and let cool.
- Once cooled, you can drizzle with icing sugar icing. (1 cup of icing sugar with 1 to 2 tablespoons of milk to create a drizzling consistency).
Source: Better Homes and Gardens Magazine (Holiday Baking 2006)