Pistachio Cranberry Biscotti |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 60 |
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Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty Ingredients:
1 1/2 cups dried cranberries |
2 tablespoons orange juice |
1/3 cup butter, softened |
2/3 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup pistachios, shelled |
4 teaspoons lemon peel, grated |
1 cup confectioners' sugar |
1 teaspoon lemon peel, grated |
1 -2 tablespoon nonfat milk |
Directions:
1. Place cranberries in a bowl and sprinkle with the orange juice.
2. In a large mixing bowl, cream the butter and sugar.
3. Add the eggs, one at a time, beating after each.
4. Beat in the vanilla.
5. Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
6. Stir in the pistachios and lemon peel.
7. Drain the cranberries and stir in to the dough.
8. On a lightly floured surface, divide the dough into thirds.
9. Shape each piece in to a 12 inch by 2 inch log.
10. Place on a baking sheet covered with cooking spray.
11. Bake at 350°F for 20-25 minutes.
12. Cool for 5 minutes.
13. Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
14. Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
15. Remove to wire racks to cool.
16. For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
17. Drizzle over biscotti, and store in an airtight container.
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