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Biscotti al Pistacchio e Arancia
Orange and Pistachio Biscotti
(Biscotti al Pistacchio e Arancia)
 
 
Ingredients:
 
1 stick butter, softened
3/4 cups sugar
1 tbsp. grated orange zest
1/2 tsp. vanilla extract
2 large eggs
2 cups flour
1 and 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped white chocolate
1/2 cup dried cranberries
1 and 1/4 cup pistachio nuts, chopped

Directions:
 
Preheat oven to 325 F.

Mix butter, sugar, orange zest, and vanilla extract in large bowl until light and fluffy.

Add eggs, one at a time, beating well after each.

Sift flour, baking powder, and salt in another bowl.

Gradually beat sifted flour mixture into butter mixture.

Add all remaining ingredients.

Chill 30 minutes, and then turn onto floured surface and divide dough in two equal mounds.

Shape into 2 logs.
 
Place on lightly greased baking sheet.

Bake 30 minutes, cool for 5 minutes.

Cut crosswise on diagonal, 1" thick slices, cut side down on baking sheet.

Bake for 15 minutes more, cool completely. Yields 24 biscotti.

That's it!
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