- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, beat the eggs. Add the orange zest and vanilla extract, and mix until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Add Cranberries and Pistachios:
- Fold in the dried cranberries and chopped pistachios into the dough until evenly distributed.
- Shape into Logs:
- Divide the dough in half. On a floured surface, shape each half into a log, about 12 inches long and 2 inches wide.
- Bake First Round:
- Place the logs on the prepared baking sheet, leaving space between them. Bake in the preheated oven for about 25 minutes or until firm to the touch.
- Cool and Slice:
- Allow the logs to cool for about 10-15 minutes. Reduce the oven temperature to 325°F (163°C).
- Using a sharp knife, slice the logs diagonally into 1/2-inch slices.
- Bake Second Round:
- Place the sliced biscotti on the baking sheet, cut side down. Bake for an additional 15-20 minutes or until the edges are golden brown and the biscotti are crispy.
- Cool Completely:
- Allow the biscotti to cool completely on a wire rack.
- Optional: Dip in Chocolate (Optional):
- Melt some chocolate and dip one end of each biscotti into the melted chocolate. Allow the chocolate to set before serving.
- Serve and Enjoy:
- Serve your Orange and Cranberry Biscotti with Pistachios with a cup of coffee or tea, and enjoy the delightful combination of flavors.
These biscotti can be stored in an airtight container for several weeks, making them a perfect treat to have on hand or to give as a homemade gift.