Pistachio, Ginger, Cranberry, and Orange Biscotti
Slightly modified from Mango and Tomato.- Ingredients:
- 2 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2-3/4 cups shelled pistachio nuts
- 4-5 Tablespoons finely chopped crystallized ginger
- 1 cup cranberries
- Zest of one orange
- 3 eggs
- 2 teaspoons vanilla extract
- 1/4-1/2 cup milk
1. Preheat the oven to 350 degrees.
2. Mix the dry ingredients together (flour through cranberries).
3. Mix the wet ingredients together.
4. Combine the wet and dry ingredients. Work in milk, a small amount at a time, until dough becomes a unified mass.
5. Divide the dough to form two flat logs on a parchment covered cookie sheet.
6. Bake for about 25-30 minutes. Let the biscotti cool. Slice into 1/4-1/3" thick slices. Lay the slices down and bake for another 15-25 minutes, turning them halfway through.