A delightful twist on the classic biscotti, featuring cranberries and pistachios for a perfect balance of sweetness and crunch.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Using parchment paper ensures easy cleanup and prevents sticking.
In a mixing bowl, cream together the butter, sugar, orange zest, and vanilla extract until fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time until fully incorporated.
Crack the eggs into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until combined.
Mix gently to avoid overworking the dough.
Fold in the cranberries and pistachios.
Ensure the mix-ins are evenly distributed for consistent flavor.
Divide the dough in half and shape each portion into a log on the baking sheet.
Wet your hands slightly to prevent the dough from sticking.
Bake the logs for 25 minutes, then let them cool slightly.
The logs should be firm but not overly browned.
Slice the logs diagonally into 1-inch thick pieces and arrange them cut-side down on the baking sheet.
Use a serrated knife for clean cuts without crumbling.
Bake the slices for an additional 10 minutes, then flip and bake for another 10 minutes.
Flipping ensures even crisping on both sides.
Let the biscotti cool completely on a wire rack before serving.
Cooling on a rack prevents sogginess and allows them to crisp up.
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