I’m so glad I finally get to share my biscotti with you! These might be pretty basic biscotti, but I love them so much. I don’t often get pistachios(correction: I don’t often get to bake with pistachios because we usually eat them all before I can make any with them) so I usually use almonds. But since I finally got to use some pistachios I thought I’d share these festive cookies.
I actually have to be honest, my mom made biscotti first. I hadn’t had biscotti in ages and she brought some over with her when she stopped in one day and I was hooked again. I loooove biscotti. And my moms were pretty much perfect so I decided to challenge myself to make the same biscotti with a couple minor changes without asking for the recipe. I’m pretty proud of how well these turned out
If you enjoy biscotti, I hope you enjoy these!
Speaking of enjoying these… How do you enjoy your biscotti? With coffee, hot chocolate, tea? I loved these with some rooibos tea the other day, but obviously, coffee is my first choice :D But I’m not picky, and I don’t really drink coffee that often. I even love these biscotti just by themselves though!
Hope you’re having a great week!
- 2¼ C white whole wheat from soft wheat or whole wheat pastry flour
- 1½ tsp baking powder
- ¼ tsp sea salt
- ⅔ C sucanat or brown sugar
- 2 tsp whole anise seed
- ½ C shelled pistachios or almonds
- ½ C dried cranberries
- 2 large eggs
- 1 tsp vanilla
- zest of one orange
- 1 tbsp water(if necessary)
- Chocolate for dipping or drizzling as desired(at least 2 oz)
- Preheat oven to 350 degrees.
- Prepare a baking sheet by lining it with parchment paper or a silicone liner. Set aside.
- Stir together the flour, baking powder, sea salt, and sucanat or brown sugar.
- Add the anise seed, nuts and cranberries and stir till the flour covers everything.
- Add in the eggs, vanilla and orange zest and stir until no dry ingredients remain, adding 1 tbsp of water only if needed. Dough should be thick.
- Place the dough on the prepared sheet and shape(wetting hands lightly to keep the dough from sticking if needed.) Shape into one 12″ long x 4″ wide cookie.
- Place in the 350 degree oven and bake 20-25 minutes until golden around the edges. Remove from the oven and turn the oven down to 300 degrees.
- Cool for 10 minutes, then with a large serrated bread knife slice ½” thick slices on an angle. Place the cookies cut side down on the baking sheet and return to the oven at 300 degrees for 10 minutes.
- After 10 minutes, remove the biscotti, flip the cookies and return to the oven for another 10 minutes.
- When the cookies are done, remove from the oven and place on a cooling rack until completely cool.
- When cool, dip or drizzle with chocolate as desired.
- cookie 12″ x 4″ wide bake 25 minutes until light brown. Cool 10 minutes and then slice into ½” slices. Oven 300 degrees. Bake 10 minutes each side. Remove and cool completely. Store in airtight container.