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Cranberry Pistachio Biscotti
Date added: November 8, 2007
- Servings: 10 change
- Calories per serving: 198
- Prep time: 15
- Cook time: 45
Ingredients
- 2 cup cranberries, dried
- 1 cup flour, bread, unenrich
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder, continuous action
- 1 tsp salt, table
- 2 eggs, whole
- 2 tsp vanilla extract
- 2 cup pistachios, shelled, coarsely chopped
Recipe Method
1. Preheat the oven 320F. Line a baking tray with baking paper. Condition the cranberries in hot water for 5 minutes. Drain the cranberries and pat them dry using a paper towel, set aside.
2. Mix dry ingredients in a mixing bowl, add eggs and vanilla to above and mix to a dough. Add the cranberries and pistachios and mix until well incorporated.
3. Roll into a tube and flatten to a rectangle 3" wide x 7" long and place on a baking tray. Make sure all the flour is brushed off. And then egg wash on the top of the dough.
4. Bake at 320F fro 30-35 minutes. When cool down, cut into 2 cm pieces. Bake pieces in an upright position for about 10 minutes to dry out the biscotti.
Tip: You can use different kinds of nuts intead of pistachios. After you dry out the biscotti, try dipping one end in chocolate for a great change to the original.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 198 | 10% |
| Fat 5g | 7% |
| Cholesterol 43mg | 14% |
| Sodium 219mg | 9% |
| Carbohydrates 36g | 10% |
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