Cranberry Pistachio Biscotti Recipe

Name: Cranberry Pistachio Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Parchment paper; 2 cups all-purpose flour; 2/3 cup sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 egg whites; 1 whole egg; 3 tablespoons light butter; 1/2 cup dried cranberries; 1/2 cup slivered almonds; 1/3 cup shelled pistachios; Grated zest of 1 lemon; 1 tablespoon anise seeds; Vegetable oil cooking spray

Servings: persons

Parchment paper
2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 egg whites
1 whole egg
3 tablespoons light butter
1/2 cup dried cranberries
1/2 cup slivered almonds
1/3 cup shelled pistachios
Grated zest of 1 lemon
1 tablespoon anise seeds
Vegetable oil cooking spray

1
Heat oven to 350u00b0. 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.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Parchment paper, 2 cups all-purpose flour, 2/3 cup sugar, 1 teaspoon baking soda, and more.

Yes, Cranberry Pistachio Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Pistachio Biscotti

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