Happy snowy afternoon! How about we all warm up with a cup of coffee… and a sweet piece of biscotti, too.I’ve adored this cranberry-pistachio biscotti recipe for years, but recently thought I’d put a twist on it by adding orange and chocolate — as well as subbing in some whole wheat flour and cutting back on the sugar!
The good news is that my recipe tweaks turned out just fine. The bad news is that I ate 15 biscotti in an hour.I’m usually more of an All-American Gooey Cookie type of girl, but I thought crispy and sophisticated biscotti would make for a more elegant coffee date.I paired the sweet biscotti with a savory Skinnytaste quiche and fresh fruit. A little bit of everything for my guest — who was Evelyne, a wonderful Bookalokal representative who came over to “verify” me as a future host for this neat foodie-friendly project.
Bookalokal is sort of like Air BnB, but for food. The site is made up by a community of members who host and attend meals/food events at each other’s houses for whatever price they feel is reasonable. I thought the idea sounded pretty cool, so I jumped on board to become a verified host — which basically meant I got to bake up a storm, eat good food, and make a new friend. And continue to do so in the future. Hoorah!
Anyways, back to the biscotti! Whatever health benefits I achieved by using whole wheat flour and reducing the sugar were quickly un-done by a thick layer of chocolate…Which is optional, but preferred in this household
cranberry-orange-pistachio biscotti (adapted from AllRecipes) (makes about 30 biscotti)
- 1/4 cup olive oil
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1.5 teaspoons almond extract
- 2 eggs
- 1 cup whole wheat flour (whole wheat pastry flour would work best, but regular will do)
- 3/4 cup white flour
- 1 teaspoon baking powder
- zest of one large orange
- 3/4 cup dried cranberries (I think Ocean Spray Craisins are the best — they’re plumper than the rest!)
- 1.25 cups pistachios, seeded (sorry this will take forever)
- 3 squares of dark chocolate (optional)
- 1/4 cup milk (optional)
Directions: Preheat oven to 300 and line a cookie sheet with parchment paper. Mix olive oil and sugar together. Add extracts, eggs, flours, baking powder,and orange zest, and mix well. Stir in pistachios and dried cranberries. Shape the batter into two long logs on the parchment paper, and bake for 35 minutes. Then, remove pan from oven reduce heat to 275. Cut the logs into biscotti, making diagonally slices. Spread each biscotti apart from its neighbors on the sheet. Put back into the oven for 12 minutes.
For the chocolate: Microwave chocolate squares with milk for about 3 minutes, or until melted. Add milk for a smoother texture. Dip biscotti ends into the chocolate mixture, or spread it along the side of biscotti.Enjoy!