Cranberry Pistachio Biscotti
A delightful Italian-style twice-baked cookie featuring dried cranberries, pistachios, and almonds, flavored with lemon zest and anise seeds. These crispy biscotti are perfect for dunking in coffee or tea.
Ingredients
- •1 sheet Parchment paper
- •2 cups all-purpose flour
- •⅔ cup sugar
- •1 teaspoon baking soda
- •½ teaspoon baking powder
- •½ teaspoon salt
- •2 whole egg whites
- •1 whole whole egg
- •3 tablespoons light butter
- •½ cup dried cranberries
- •½ cup slivered almonds
- •⅓ cup shelled pistachios
- •1 lemon lemon zest
- •1 tablespoon anise seeds
- •1 spray Vegetable oil cooking spray
Cooking Instructions
- 1.
Heat oven to 350°. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.
47 min
