Holiday Biscotti
Holiday Biscotti might be just the Mediterranean recipe you are searching for. This recipe serves 24. This dessert has 256 calories, 3g of protein, and 11g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. Head to the store and pick up sugar crystals, salt, pistachios, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper.
Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time.
Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the 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, about 15 minutes.
Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate.
Place the biscotti on the baking sheet for the chocolate to set.
Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.