A delightful twist on the classic biscotti, perfect for the holiday season.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs, vanilla extract, and orange zest until well combined.
Adding the eggs one at a time ensures better incorporation.
In another bowl, whisk together the flour, baking powder, ground cloves, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Mix on low speed to prevent flour from scattering.
Fold in the dried cranberries and pistachios until evenly distributed.
Chop the pistachios if they are too large for even distribution.
Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
Wet your hands slightly to prevent the dough from sticking.
Bake the logs for 25 minutes, or until firm and lightly golden.
Rotate the baking sheet halfway through for even baking.
Let the logs cool for 10 minutes, then slice diagonally into 1/2-inch thick slices using a serrated knife.
A serrated knife ensures clean cuts without crumbling.
Reduce the oven temperature to 300°F (150°C). Arrange the slices upright on the baking sheet and bake for another 15 minutes to dry them out.
For softer biscotti, reduce the second baking time slightly.
Transfer the biscotti to a cooling rack and let them cool completely before serving or storing.
Ensure the biscotti are completely cool before storing to maintain their crispness.
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