Cranberry Pistachio Biscotti
Ingredients
-
¼
cup
pistachios, chopped
-
¾
cup
dried cranberries
-
⅔
cup
sugar
-
2
large
eggs
-
2
teaspoons
vanilla extract
-
¼
teaspoon
salt
-
½
teaspoon
cinnamon
-
1
teaspoon
baking powder
-
1¾
cups
gluten-free baking flour
Instructions
- Preheat the oven to 350°F.
- Cream the eggs and sugar in a stand mixer until thick, about 5 minutes, then add the vanilla extract.
- Slowly add the flour, baking powder, cinnamon, and salt until well combined and a dough forms.
- Fold in the dried cranberries and chopped pistachios.
- Shape the dough into a log about 12 inches long and 3½ inches wide on a baking sheet lined with a silicone mat or sprayed with PAM.
- Bake for 25 minutes, or until the log is firm.
- Let the biscotti cool on a wire rack for 10 minutes.
- Reduce the oven temperature to 325°F.
- Transfer the log to a cutting board and cut it into ¾ inch diagonal slices.
- Place the slices cut-side down on a baking sheet and bake for about 10 minutes, then turn the slices over and bake for another 8-10 minutes.
- Remove from the oven and let cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
136
Total fat
2g
Total carbohydrates
25g
Total protein
3g
Sodium
78mg
Cholesterol
23mg
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