Yield: 42 servings
Cranberry Pistachio Biscotti
Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!
Ingredients
- 1-3/4 cup all purpose flour (+ more for dusting)
- 1-1/2 tsp baking powder
- pinch of salt
- 3/4 cup whole unsalted shelled pistachios
- 1/3 cup craisins
- 2 tbsp unsalted butter (softened)
- 3/4 cup superfine sugar (you can put sugar in food processor)
- 2 large eggs
- 1 tsp vanilla extract
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Instructions
- Preheat oven to 375°.
- Line baking sheet with silpat or parchment paper.
- In a medium bowl, combine flour, baking powder, and salt.
- Add pistachios, cranberries and mix.
- In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
- Add vanilla and eggs, one at a time.
- Add the dry ingredients and mix on low speed until just combined to make a dough.
- Remove the dough (if too sticky sprinkle flour over it and on work surface).
- Divide into three pieces and form into long flat logs about 11 inches long x 1-1/2 inches wide.
- Place on the lined baking sheets and bake 20-25 minutes.
- When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
- Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
- Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.
Notes
Makes 36 - 38
Nutrition
Serving: 1cookie, Calories: 65.2kcal, Carbohydrates: 10.3g, Protein: 1.5g, Fat: 2.1g, Saturated Fat: 0.5g, Cholesterol: 10mg, Sodium: 24.4mg, Fiber: 0.3g, Sugar: 5g
WW Points Plus: 2