Pistachio and cranberry biscotti
Prep 30 min
Total 1 hour 20 min
Makes 30 to 35 cookies
Updated Nov 22, 2016
Chatelaine
Ingredients
2 1/4 cups
all-purpose flour
3/4 tsp
1 tsp
1/3 cup
1 cup
2
2 tsp
1 cup
chopped pistachios
1 cup
dried cranberries
Instructions
- PRHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
- BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Stir in pistachios and cranberries. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
- BAKE in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
Nutrition
Calories 101, Protein 2 g, Carbohydrates 15 g, Fat 4 g, Fibre 1 g, Sodium 76 mg.Chatelaine Quickies: Pecan-cranberry granola
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