Cranberry Pistachio Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 35 |
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For chewy texture, undercook the biscotti slightly in the second baking. Ingredients:
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 |
Directions:
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.
2. Per biscotti: 69 calories, 2.1 g fat, 0.5 g saturated fat, 11.3 g carbs, 0.6 g fiber, 1 g protein Nutritional analysis provided by Self
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