Holiday Biscotti
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 a 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!)
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix 5 tablespoons of orange juice and cornstarch to form a paste. Set aside.
- In a medium bowl, sift together all-purpose flour, whole wheat flour, baking powder salt, and orange zest. Set aside the last 3-5 tablespoons of flour.
- In a 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 the creamed mixture and stir in cranberries and pistachios. If the dough is sticky, add all-purpose flour 1 tablespoon at a time until the consistency is right.
- Divide the dough into two halves. Form each ball into a log about 12 inches long and 3 inches wide directly on the baking sheet.
- Bake for 35 minutes. Once done remove and cool baked logs for at least 15 minutes.
- Using a serrated knife, slice logs in one single cut so you have about 21 slices from each log. Do not use sawing motion as it will crumble the biscotti.
- Place slices on a baking sheet and bake for another 20 minutes, flipping over halfway through.
- Cool on a wire rack and store in an airtight container.