Cranberry Pistachio Biscotti
Ingredients
The dough
-
1¾
cup
all purpose flour
-
1½
tsp
baking powder
-
pinch
salt
-
2
tbsp
unsalted butter, softened
-
¾
cup
superfine sugar
-
2
large
eggs
-
1
tsp
vanilla extract
The mix-ins
-
¾
cup
whole unsalted shelled pistachios
-
⅓
cup
craisins
Instructions
- Preheat the oven to 375°F and line a baking sheet with silpat or parchment paper.
- In a medium bowl, combine flour, baking powder, and salt, then add pistachios and cranberries.
- In a stand mixer, mix butter and sugar on medium speed for 1½ minutes.
- Add vanilla and eggs one at a time, then mix in the dry ingredients on low speed until just combined.
- If the dough is too sticky, sprinkle flour on it and the work surface.
- Divide the dough into three pieces and shape each into long flat logs about 11 inches long and 1½ inches wide.
- Place the logs on the lined baking sheet and bake for 20-25 minutes.
- Once cool enough to handle, cut the loaves on an angle into ½ inch slices.
- Return the slices to the baking sheet and bake for another 3-4 minutes on each side.
Nutrition Facts (estimated)
Servings
42
Calories
65
Total fat
2.1g
Total carbohydrates
10.3g
Total protein
1.5g
Sodium
24.4mg
Cholesterol
10mg
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