Cranberry Pistachio Biscotti

Name: Cranberry Pistachio Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 35
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp anise seeds; 1 teaspoons baking powder; 1 teaspoon baking soda; 118 milliliters dried cranberries; 2 egg whites; 473 milliliters all-purpose flour; 1 Grated zest of lemon; 3 Tbsps light butter; 79 milliliters shelled pistachios; 1 teaspoons salt; 118 milliliters slivered almonds; 158 milliliters sugar; 1 whole egg

You can never have too many dessert recipes, so give Cranberry Pistachio Biscotti a try. This recipe makes 35 servings with 71 calories, 2g of protein, and 2g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of pistachios, sugar, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 350°. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Stand Mixer

Bowl

Whisk with a fork to mix.

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Whisk

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.

Ingredients you will need

Anise

Cranberries

Butter

Dough

Egg

Nuts

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.

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Baking Sheet

Bake until outside of log is firm and browned, about 25 minutes.

Equipment you will use

Oven

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.

Equipment you will use

Baking Sheet

Oven

Self