Cranberry Pistachio Biscotti
One of my favorite edible gifts for the holidays. The recipe is inspired by Giada De Laurentiis's Holiday Biscotti.
Servings: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup sugar
- 1/2 cup unsalted butter at room temperature
- 1 teaspoon lemon zest
- 2 large eggs
- 3/4 cup pistachios coarsely chopped
- 1/2 cup dried cranberries
- 2 ounces good-quality white chocolate coarsely chopped
Instructions
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl.
- In a stand mixer, beat the sugar, butter, and lemon zest until fluffy. Beat in the eggs one at a time. Add the flour mixture in two additions to avoid a flour flurry, and beat just until blended. Add the pistachios, cranberries and white chocolate, mix until just blended.
- Transfer the dough to the prepared baking sheet and form into a 13-inch long and 3-inch wide log. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.
- Bake the biscotti until they are pale golden, 15 to 20 minutes. Then transfer to a wire rack to cool completely.
- Cooled biscotti will keep in an airtight container at room temperature for up to 2 weeks.
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 40mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 189IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg
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