Pistachio & Orange Biscotti

Name: Pistachio & Orange Biscotti
Prep time: 30

5 out of 5 stars (based on 9 reviews)

30 min prep

24 cookies servings

Carrot Icon for Number of Ingredients Size

11 ingredients

These Pistachio & Orange Biscotti are a great treat to nibble on with some coffee in any circumstance — whether in or out of treatment, at dinner party, or simply as a mid-morning pleasure. Biscotti...

1 stick unsalted butter, softened at room temperature
¾ cup cane sugar
1 tablespoon grated orange zest
½ teaspoon vanilla extract
2 large eggs
2 cups whole-wheat pastry flour
1½ teaspoons baking powder
¼ teaspoons salt
½ cup chopped white chocolate (optional)
½ cup dried cranberries
1¼ cups chopped unsalted pistachios

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Nutrition Facts

Calories

153 cals

Fat

9 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

18 g

Sugar

9 g

Fiber

2 g

Protein

3 g

Sodium

58 mg

Directions

Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone mats.
Sift flour, baking powder, and salt into a large bowl. Set aside.
In a separate large bowl, beat together the butter, sugar, orange zest, and vanilla extract until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Gradually beat the sifted flour mixture into butter mixture. Fold in the white chocolate, cranberries, and pistachios.
Chill the batter for 30 minutes, and then turn onto a floured surface and divide the dough. Shape into two logs. Place both logs on one of the baking sheets, leaving ample space in between, as the logs will expand during baking. Bake 30 minutes, then let cool on the sheet for 5 minutes.
Place the logs on a cutting board. With a serrated bread knife, cut the logs into 1-inch thick slices, crosswise on diagonal. Place the slices cut side down on the second baking sheet. Bake for 15 minutes more. Remove from the oven and let the biscotti cool completely. They will be dry and crisp. When completely cooled, store in an airtight container.

Chef Tips

The recipe calls for white chocolate, but you can use 70% bittersweet. The cookies won’t be quite as pretty, but they will be very tasty.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pistachio & Orange Biscotti