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Pistachio & Orange Biscotti

Name: Pistachio & Orange Biscotti
Prep time: 30

(4 votes, average: 4.50 out of 5)

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, dinner party or mid-morning pleasure. Biscotti means ‘twice...

1 stick unsalted butter, softened at room temperature
¾ cups 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 pistachio nuts

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Nutrition Facts

Calories

141 cals

Fat

7 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

18 g

Sugar

9 g

Fiber

2 g

Protein

3 g

Sodium

54 mg

Directions

Preheat oven to 325° degrees. Line 2 baking sheets with parchment paper or silicone mats.
Sift flour, baking powder, and salt into a large bowl. Set aside.
In a separate bowl, beat together the butter, sugar, orange zest, and vanilla extract in large bowl until light and fluffy. Add the eggs, one at a time, beating well after each one.
Gradually beat sifted flour mixture into butter mixture. Fold in the white chocolate, cranberries and pistachios.
Chill the batter for 30 minutes, and then turn onto floured surface and divide the dough. Shape into 2 logs. Place on one of the baking sheets, leaving ample space in between each as the logs will expand during baking. Bake 30 minutes, then let cool on the sheet for 5 minutes.
Place the logs on a breadboard. 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 very tasty.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.