Cranberry-Pistachio Biscotti

1. 1

   Heat oven to 350 degrees F.

2. 2

   Mix whole wheat flour, 3/4 cup all-purpose flour and baking powder in large bowl.

3. 3

   Whisk next 4 ingredients until blended; add to flour mixture.

4. 4

   Beat with mixer until well blended.

5. 5

   Add water, 1 Tbsp.

6. 6

   at a time, and continue to beat until mixture forms soft dough.

7. 7

   Stir in trail mix.

8. 8

   Divide dough in half; roll each half into 12-inch log on lightly floured surface, dusting with remaining all-purpose flour as needed to prevent sticking.

9. 9

   Place logs, 3 inches apart, on parchment-covered baking sheet; flatten each to 1-1/2-inch thickness.

10. 10

    Bake 25 min.

11. 11

    or until golden brown.

12. 12

    Remove to wire rack; cool 10 min.

13. 13

    Meanwhile, reduce oven temperature to 325 degrees F.

14. 14

    Cut each log diagonally into 12 slices; return to baking sheet.

15. 15

    Bake 25 min.

16. 16

    or until biscotti are dry and lightly browned on both sides, turning after 15 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.