Pistachio Cranberry Cornmeal Biscotti

Cornmeal adds a wonderful crisp texture and color to pistachio cranberry biscotti, the perfect dunking cookie to enjoy with your coffee!

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 1

Servings biscotti

Calories 143kcal

3 large eggs
6 tbsp. avocado oil may be replaced with oil of your choice such as vegetable; cannola or olive oil
1 cup granulated sugar
1 tsp. vanilla extract
zest of 1 orange
1¾ cups all-purpose flour
1 cup cornmeal flour fine or medium grind
2.5 tsp. baking powder
¼ teaspoon salt
¾ cup pistachios unsalted, roasted
¾ cup dried cranberries

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the eggs; sugar; and oil until pale and frothy. Stir in the vanilla extract and orange zest.
Sift together the flour; cornmeal; baking powder and salt and add to the bowl with the wet ingredients.
Stir with a wooden spoon or spatula until just combined.
Stir in the pistachios and cranberries until thoroughly distributed in the dough.
Transfer half the dough on the the baking sheet and roughly shape into a log approximately 12 x 5 inches.
Note: my two loaves touched slightly during baking however I was able to separate them once once out of the oven. You may opt to use two baking sheets instead of one.
This cornmeal biscotti dough is quite sticky, this is normal. Do not add more flour to the dough! You may lightly dampen your hands with water in order to shape it. Don't fuss too much over the shape, it will puff up nicely in the oven.
Bake for 30 minutes, until golden. Remove from oven and let sit until cool enough to handle, about 20 minutes.
Reduce the oven temperature to 275 degrees F. Use a sharp knife to cut into 1 inch biscotti.
Place on 2 baking sheets and return to the oven to bake until crisp, about 15 minutes per side. Turn off the oven and leave the biscotti until they are completely dried out and crisp, 1-2 hours.
Let cool before serving.

Swap out the pistachio and cranberries and add other ingredients such as almonds; raisins; a combination of hazelnuts and chocolate chips; or anise seeds.
Since they are dry, biscotti keep for weeks at room temperature in an airtight container.
You may freeze biscotti for up to 3 months. Defrost at room temperature before serving.