Cranberry-Pistachio Biscotti

Biscotti
Ka Yeung/Tinkerbox Studio Inc.
five_whole_stars
Click a Star to Rate This Recipe
Makes 40 cookies
preparation
15
minutes
cooking
90
minutes

Ingredients

2 1/2
cups
all-purpose flour, spooned and leveled
2
teaspoons
baking powder
1/2
teaspoon
kosher salt
1/2
cup
(1 stick) unsalted butter, at room temperature
1
cup
sugar
2
large eggs
1
teaspoon
almond extract
1/2
cup
dried cranberries
1/2
cup
shelled roasted pistachios

Directions

  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract.
  3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Mix in the cranberries and pistachios.
  4. Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
  5. Reduce oven to 300° F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.
  6. Keep at room temperature in an airtight container for up to 3 weeks.

Nutritional Information

  • Per Serving
  • Calories 86
  • Fat 3 g
  • Sat Fat 2 g
  • Cholesterol 15 mg
  • Sodium 53 mg
  • Protein 1.5 g
  • Carbohydrate 13 g
  • Sugar 6 g
  • Fiber 0.5 g
  • Iron 0.5 mg
  • Calcium 19 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments