Everything about these holiday biscotti is festive. I usually make a big batch for us and give them out as holiday gifts, and my kids and husband take them to school and work for mid-afternoon snacks. Nothing like dipping biscotti in piping-hot cup of tea or hot chocolate! (Note: There are no additives in these so they do need to be stored in an airtight container or tin. They’ll stay fresh on your kitchen counter for up to 3 days!)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Allergens: Tree Nuts
- Servings: 6
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- 1 cup sugar
- 1/2 cup almond milk (or other plant-based milk)
- 5 tablespoons orange juice
- 4 tablespoons cornstarch
- 2 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 1 cup dried cranberries
- 1 cup pistachios
Preheat oven to 350 degrees F.
In small bowl, mix together 5 tablespoons orange juice and cornstarch to form paste. Set aside.
In medium bowl, sift together all-purpose flour, whole wheat flour, baking powder salt, and orange zest. Set aside last 3-5 tablespoons of flour.
In large bowl, cream together sugar and ½ cup milk for about 3 minutes.
Add cornstarch, oil, and vanilla extract, then beat for another 3 minutes.
Fold flour into creamed mixture and stir in cranberries and pistachios. If dough is sticky, add all-purpose flour 1 tablespoon at a time until consistency is right.
Divide dough into two equal halves. Form each ball into log about 12 inches long and 3 inches wide directly on baking sheet itself.
Bake for 35 minutes. Once done remove and cool baked logs for at least 15 minutes.
Using serrated knife, slice logs in one single cut so you have about 21 slices form each log. Do not use sawing motion as it will crumble biscotti.
Place slices on baking sheet and bake for another 20 minutes, flipping over halfway through.
Cool on wire rack and store in airtight container.