Holiday Biscotti
Holiday Biscotti might be just the Mediterranean recipe you are searching for. This dessert has 256 calories, 3g of protein, and 11g of fat per serving. This recipe serves 24. A mixture of salt, lemon zest, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.
Instructions
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 20 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 re-sealable plastic bags up to 3 weeks.