Cranberry-Pistachio Biscotti
Makes 40 cookies|
Hands-On Time:
|
Total Time:
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
- Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract.
- With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Mix in the cranberries and pistachios.
- 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.
- 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.
- Keep at room temperature in an airtight container for up to 3 weeks.
Nutritional Information
- Per ServingServing Size: 1 cookie
- Calories 86
- Fat 3g
- Sat Fat 2g
- Cholesterol 15mg
- Sodium 53mg
- Protein 1.5g
- Carbohydrate 13g
- Sugar 6g
- Fiber 0.5g
- Iron 0.5mg
- Calcium 19mg
What does this mean? See
Nutrition 101
.
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As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
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Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
