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Cranberry, Orange, Pistachio Biscotti

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Rochester: Cranberry, Orange, Pistachio Biscotti
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SERVES:
makes about 30 cookies

INGREDIENTS:

1 stick room temperature unsalted butter
1 lightly packed cup light brown sugar
2 large eggs
2 Tbs grated orange zest
1/2 tsp vanilla extract

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/2 cup chopped dried cranberries
1/2 cup lightly chopped shelled pistachios (see hints below)


PROCEDURE:

Preheat the oven to 350 degrees.

Add 1 stick of room temperature, unsalted butter and 1 lightly packed cup light brown sugar to an electric mixer and cream that with a paddle attachment.

Then add 2 large eggs (one at a time) and 2 Tbs grated orange zest and 1/2 tsp vanilla extract.

Next, add 2 1/2 cups all-purpose flour to another mixing bowl and add 1/2 tsp each baking powder and baking soda, add 1/4 tsp salt and mix to combine.

Turn the mixer back onto the lowest speed and slowly add the flour.

Once that's incorporated, add 1/2 cup chopped dried cranberries and 1/2 cup lightly chopped pistachios.

You may have to use your hands to incorporate the cranberries and pistachios and then shape the dough into an oblong ball and place it onto a floured work surface.

Cut it in half crosswise and roll each half into a 2-inch thick log.

Place those onto a parchment paper lined baking tray and into the preheated 350 degree oven.

Let those bake along for the first time for 25 - 30 minutes and then, at that point, pull the biscotti out of the oven and immediately turn the heat down to 250 degrees.

Let the biscotti cool down for 5 - 10 minutes and then use a serrated knife to very carefully cut them crosswise into 1-inch thick cookies.

Place the cookies back onto the baking tray, cut side down, and bake them at 250 degrees for another 40-50 minutes.

HINTS:

Substitute walnuts or almonds for the pistachios.

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