The crunch and flavor are so satisfying that you’ll keep reaching for just one more!
This recipe is brought to you thanks to my father. I was over at my parents’ house shmoozing one evening when my father asked if I had ever tried my sister’s biscotti. She had recently made them a batch and he couldn’t stop raving. He said I must get the recipe from her to post on Between Carpools. Gotta listen to my father, so that’s what I did!
You’ll have to take out your Kitchen Aid for this one, but it’s worth it.
First, combine the oil and sugar and mix.
Add the vanilla
and orange extracts…
And the orange zest (the secret ingredients that make these so good).
Combine flour, salt, and baking powder in a separate bow.
Add them to the mixer and stir.
Add the nuts
and cranberries.
Mix these in by hand.
Form a log on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake until logs are light brown. Remove from oven, cover with a wet towel, and set aside to cool for 10 minutes. Meanwhile, reduce oven heat to 275F.
Once they cool a bit, cut the logs into 1/3 inch thick slices.
Lay the biscotti on their sides and bake for approximately 20-25 minutes more, or until dry and crisp.
My mother said she freezes these in small packets or they would just eat too many of them in one sitting – and that’s definitely good advice!
Ta, this one’s for you! The BCP community thanks you!
Loaded Thin Biscotti
Ingredients
- ¼ cup light olive or avocado oil
- ¾ cup white sugar
- 2 tsp vanilla extract
- 1 tsp orange extract
- 1 tbsp orange zest
- 2 eggs
- 1 ¾ cups all-purpose or spelt flour
- ¼ tsp salt
- 1 tsp baking powder
- ¾ cup pistachio nuts (if salted, omit the salt in the recipe)
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 300°F.
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and orange extracts and zest, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in nuts and cranberries by hand.
- Form a log on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, cover with wet towel, and set aside to cool for 10 minutes. Reduce oven heat to 275°F.
- Cut logs into 1/3 inch thick slices. Lay on sides on baking sheet., Bake approximately 20-25 minutes, or until dry.
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