Cranberry Pistachio Chocolate Biscotti Recipe

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the orange zest, cranberries, and pistachios until combined.

Whisk together the eggs and vanilla in a separate bowl.

Add the eggs to the bowl of dry ingredients and stir until blended. Use hands as necessary to bring the dough together, mixing until no more dry flour remains.

On a lightly floured surface, turn out the dough and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Place the logs about 4 inches apart on one of the baking sheets.

Bake the logs for 30 minutes, rotating the pans halfway through. When done, the logs should be risen and slightly firm. (They will still be a little soft in the center and that’s ok.)

Slide the logs, still on the parchment, onto a wire rack to cool for 10 minutes. The logs should still be warm and a little soft. Do not let the logs cool for longer or they become too crisp and brittle to slice neatly.

Transfer the logs to a cutting board. Use a serrated knife to cut the logs into slices roughly ½-inch thick – cut at a right angle for small biscotti or at a sharp angle for larger biscotti.

Transfer the biscotti to the baking sheets. Arrange the cookies close together but without touching.

Bake for 8 minutes. Turn the slices over and continue baking for 5 to 6 minutes longer or until the biscotti are firm and dry. Cool on a wire rack.

The finished biscotti will keep for 2 weeks in an airtight container. The baked cookies will also freeze well for up to 3 months.