A biscotto, a hard Italian biscuit, ideally served at the end of a meal to deep into sweet wine, is actually one of the few biscuits that does what it says on the label: it’s actually baked twice (bis – twice, cotto – cooked). This one is made with beautiful ingredients: fragrant pistachios, cranberries, and orange. The added yellow cornmeal gives them a golden appearance and also make them complement the wonderful sweet red wine of Italy. Also excellent with a cup of coffee or tea.
Yield about 2 dozen cookies
- 1 1/2 cup (250 grams) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (140 grams) yellow cornmeal
- 1 cup (200 grams) sugar
- Zest of 1 orange
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (90 grams) whole pistachios, plus chopped pistachios for dipping (optional)
- 1/2 cup dried cranberries
- 1/2 cup Grand Marnier liqueur
- 3 oz. white chocolate, coarsely chopped
- 1 Tbsp. butter
Preheat an oven to 350°F. Line a sheet pan with parchment paper.
Put the cranberries in a small bowl and cover with Grand Marnier liqueur. Soak until plumped, about 15 minutes. Drain, pat dry and set aside.
In a large bowl, combine the flour, yellow cornmeal, baking powder, and salt and whisk to mix well. In another bowl, use a fork or your fingers to rub the orange zest into the sugar.
In the bowl of a stand mixer fitted with a paddle attachment beat the orange sugar and butter until light and creamy. Beat in the eggs until well blended, about 2 minutes. Add the vanilla extract. Gradually stir in the flour mixture and beat until smooth, about 3 minutes. Stir in the cranberries and the whole pistachios.
Divide the dough in two and shape into two logs about 1 1/2 inch high onto the prepared sheet pan. Bake for 15 minutes until just turning golden brown. Let cool for about 15 minutes.
When the logs are cool, transfer them to a cutting board and cut on the diagonal into slices about 3/4 inch thick. Put the slices, cut side down, on the baking sheet and return to the oven. Bake until the slices are lightly golden, about 6 minutes. Turn the slices over and bake until golden on the other side, 5 to 6 minutes more. Transfer the cookies to a wire rack and let cool.
In the top of a double boiler set over but not touching gently simmering water, melt the chocolate and butter. Remove from the heat. Put the finely chopped pistachios in a small bowl. Working quickly, dip one-third of each cookie into the chocolate and then dip the chocolate-covered tip into the pistachios. Return the cookie to the rack until the chocolate sets.
Store biscotti in an airtight container at room temperature for up to 1 week.
MarinaJanuary 28, 2013 at 3:47 am
It looks like we were working on our blogs at the same time! 🙂 I do want to live next to you: we can have our morning coffee with those fantastic biscotti! 🙂
MedejaJanuary 28, 2013 at 4:12 am
Looks great and real winter tread 🙂 maybe because of the decoration..maybe because of the flavors.
Wonderful treat with a cup of tea!
Rosa's Yummy YumsJanuary 28, 2013 at 6:45 am
Beautiful biscotti and gorgeous flavors!
Viví TaboadaJanuary 28, 2013 at 7:28 am
una galleta fantastica con el toque de pistacho! bicos
La Table De NanaJanuary 28, 2013 at 1:45 pm
Pretty pretty post..Your mug is perfectly dressed for my weather:)
Erika Beth, the Messy ChefJanuary 28, 2013 at 10:02 pm
I was just thinking about how I need to make biscotti again and soon. Maybe I'll make this recipe!
Regine KarpelJanuary 28, 2013 at 11:47 pm
Nami | Just One CookbookJanuary 31, 2013 at 5:22 pm
You know what I like to imagine? I like to see how you live your daily life. For someone who creates such beautiful photos, your home must look like how it appears in the photography! And the kitchen with delicious smell… I can practically live in your kitchen. 😉 I want this biscotti!!