Biscotti are some of my all-time favorite cookies. They’re so tasty, versatile and, more than that, they remind me of my dad. He’s pretty much a biscotti connoisseur and so I love to make these for him. This recipe has his as stamp of approval!
You can easily substitute the cranberries and pine nuts for your choice of dried fruit and nuts. I love them with pistachios and sour cherries, too. So good!
Cranberry and Pinenut Biscotti
Makes 2 dozen cookies, 3 inches long, 1 inch thick
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 eggs
2 tsp aniseeds, toasted and crushed
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/2 tsp Grand Marnier
2 cups + 2 tbsp all-pupose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
1 cup lightly toasted pine nuts
1 cup dried cranberries
Preheat oven to 325 degrees.
In a medium bowl combine the flour, baking powder, and salt – set aside. In a stand mixer fitted with a paddle attachment add the butter and the sugar and beat on medium/high until light and fluffy. Add in the eggs, one at a time, and mix until just combined. Mix in the vanilla extract, almond extract, and Grand Marnier. Add in the anise seeds and flour mixture and mix on low until well combined, taking care not to over mix. Finally mix in the pinenuts and cranberries.
On a parchment lined cookie sheet shape the dough into two long logs. I use an ice cream scoop to get the dough into the rough shape. Then using wet fingers I smooth the log and make sure there aren’t any bumps or holes. Bake the logs until they are set to the touch and slightly browned, about 30 minutes. Let the logs cool on a wire rack for about 5 minutes. Using a very sharp chef’s knife slice the log on the diagonal into slices that are approximately 1 inch thick. Slices can be made thinner if you prefer. Return the slices cut side down to the cookie sheet and bake for an additional 7 minutes on each side. Let the cookies cool completely. They can be stored in an airtight container for up to two weeks.
Enjoy!
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