Holiday Biscotti

Holiday Biscotti

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!

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At a glance
Cuisine:
Difficulty:
Course/Dish:
Cooking Lite:
Healthy Eating:
Occasions:
Makes:
about 2 dozen

Ingredients

2 c. wheat flour

1 ½ tsp. baking powder
3/4 c. sugar or sugar substitute
1/2 c. light butter, unsalted
1 tsp. grated lemon peel
1/4 tsp. salt
2 eggs or egg substitute
3/4 c. chopped pistachio nuts
2/3 c. dried cranberries, chopped


Methods/steps

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 ½- to ¾-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.


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