Holiday Biscotti
These crispy treats are worth the extra effort. Try them as a post- holiday shopping pick-me-up or even give them as gifts wrapped up in a pretty container!
Ingredients
- 2 cup(s) wheat flour
- 1 1/2 teaspoon(s) baking powder
- 3/4 cup(s) sugar or sugar substitute
- 8 tablespoon(s) light unsalted butter
- 1 teaspoon(s) grated lemon peel
- 1/4 teaspoon(s) salt
- 2 eggs or egg substitute
- 3/4 cup(s) chopped pistachio nuts
- 33/50 cup(s) dried cranberries, chopped
Instructions
- Preheat oven to 350.
- 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, one 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 diagonally into - to -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.
- Keep stored in an airtight container for up to a week.
Nutrition
Calories: 3076.32kcalCarbohydrates: 403.6gProtein: 63.21gFat: 139.36gSaturated Fat: 64.57gCholesterol: 612mgSodium: 800.66mgFiber: 22.15gSugar: 211.22g
Tried this recipe?Let us know how it was!