Cranberry-Pistachio Biscotti

•2 ½ cup

•2 tsp baking powder

•¼ tsp salt

•5 tbsp orange juice, plus ½ cup

•4 tbsp cornstarch

•1 cup sugar

•4 tbsp butter, softened

•1 tsp vanilla extract

•1 cup dried cranberries

•½ cup pistachio, finely chopped

•1 tsp orange zest

Combine flour, baking powder, and salt in bowl. Whisk together 5 tbsp. orange juice and cornstarch in a

small bowl. In another small bowl, beat 1 cup sugar, ½ cup orange juice, orange zest, butter, and extract.

Combine the liquid mixture and the flour mixture. Fold in cranberries and pistachio.

Shape the dough into 2 logs on prepared baking sheet. Bake the logs at 350F for 30 minutes. Cool 15

minutes on baking sheet. Slice into 1/2 inch thick slices. Place all the slices on the baking sheet, and bake

20 minutes.

***I used whole wheat pastry flour and brown sugar to make my biscotti and that’s why they look very

dark (as shown in the picture). If you use just all purpose flour and regular sugar, your biscotti will look

very pretty/colorful. In Italy, they dip biscotti in their drink (coffee)! You may drizzle cookies with melted

carob chips!

36 pieces