Cranberry-Pistachio Biscotti

By Laura Brooks
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One traditional Italian food is biscotti – a favorite treat with an afternoon coffee or after dinner with a glass of Vin Santo. This cranberry-pistachio biscotti version is very timely for the season. We think you will enjoy making her mother’s favorite holiday biscotti recipe for family and friends just like we did. (Hint: It makes great hostess gift.)

(Makes about 3 dozen biscotti)

    1 1/2 cups dried cranberries
    2 1/2 cups unbleached all-purpose flour
    1 cup sugar
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    3 large eggs, slightly beaten
    1 teaspoon vanilla
    1 cup salted shelled natural pistachios

Preheat oven to 325 degrees. In a small bowl, cover cranberries in boiling water and soak until softened, about 10 minutes. Drain and pat dry with paper towels. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla and beat just until dough forms*. Add cranberries and pistachios and mix well (using spoon or by hand).

Turn dough onto a floured surface and knead several times. Halve dough and then form each half into a 13-by-2 inch slightly flattened log. Place logs on a greased and floured baking sheet, using floured hands and spacing logs about 3 inches apart.

Bake in middle of oven until golden. 25 to 30 minutes. Cool logs on baking sheet on a rack about 10 minutes. Transfer logs to a cutting board and cut diagonally into ½ inch slices with serrated knife. Arrange slices, cut-side down, in a single layer on baking sheet (don’t worry if slices touch each other) Bake in middle of oven, turning once, until golden and crisp, about 20 to 25 minutes total.

        *Note: You can use an electric mixer to mix dough before adding cranberries and pistachios.

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.

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