Wishing you and your families a Happy & Healthy New Year! 2οΈβ£0οΈβ£2οΈβ£4οΈβ£ππ₯³
Thank you for being part of my cooking, baking, and blogging journey and looking forward to sharing more easy and delicious recipes with you in the coming year and beyond β€οΈ
Baking is my happy place and my love language, especially during the Holiday Season πππStarting my holiday cookie series with the most requested and loved all time family favorite, Orange Cranberry Pistachio Biscotti:
INGREDIENTS:
π 2 Cups Flour
π₯ 1 Teaspoon Baking Soda
π§ 1/4 Teaspoon Salt
π§ 1/4 Cup Butter
π₯ 2/3 Cup Sugar
π₯ 2 Large Eggs
π 2/3 Cup Dried Cherries, Cranberries, or a mix of both
π° 2/3 Cup Shelled Pistachios, roughly chopped
π₯ 1 Teaspoon Vanilla
π Zest of 1 Big Orange

π©π»βπ³ In a mixing bowl with a paddle attachment, or using an electric hand- mixer, beat the butter and sugar until fluffy, about 2 minutes.
π©π»βπ³ Add eggs, vanilla, and orange zest and mix until well combined, another 2 or so minutes. Scrape the bottom and sides of the bowl to make sure everything is well combined.
π©π»βπ³ Stir in sifted flour, baking soda and salt and mix just until well combined.
π©π»βπ³ Add the cranberries, cherries, and pistachios and mix, just until theyβre well combined in the dough.
The dough will be pretty sticky at this point, but donβt worry, itβs totally normal.
π©π»βπ³ Transfer the dough onto a piece of parchment paper, pull it together and divide it into 2 equal portions.
π©π»βπ³ Wet your hands with water and shape the dough into 2 logs.
π©π»βπ³ Preheat oven to 350F and bake the logs for 30-35 minutes. Remove from oven and let them cool slightly until they are easy to handle.
π©π»βπ³ while the biscotti log is still warm, cut it into 3/4-inch wide strips, using a serrated knife. Place them back on the baking sheet and bake for 10 minutes. For extra crunch, flip them and bake for another 10 minutes.

Bon Appetit π
MADE WITH LOVE!
RUBY
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