My Profile

Email

Password

Forgot your password?

Remember me?

Browse All Recipes

Biscotti with Cranberries and Pistachios

Date added: January 27, 2008

This is the BEST biscotti recipe ever! De-Lish!

Biscotti can be really dry, this recipe makes a moist and really fantastic cookie.

  • Servings: 20 change
  • Calories per serving: 176
  • Prep time: 60
  • Cook time: 40

Ingredients

  • 2 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 6 tbsp butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp lemon peel, fresh
  • 1 1/2 tsp vanilla extract
  • 1 tsp anise seeds
  • 3/4 cup shelled natural unsalted pistachios
  • 6 ounce-weight imported white chocolate chopped, lindt works great

Recipe Method

Preheat oven to 325°F.

1- Line 3 large baking sheets with parchment paper.

2- Sift first 3 ingredients into medium bowl.

3- Using electric mixer, beat butter and sugar in large bowl to blend well.

4- Beat in eggs 1 at a time.

5- Mix in lemon peel, vanilla, and aniseed.

6- Beat in flour mixture just until blended.

7- Stir in cranberries and pistachios (dough will be sticky).

8- Turn dough out onto lightly floured surface.

9- Gather dough together; divide in half.

10- Roll each half into 15-inch-long log (about 1 1/4 inches wide).

11- Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

12- Bake logs until almost firm to touch but still pale, about 28 minutes.

13- Cool logs on baking sheet 10 minutes.

14- Maintain oven temperature.

15- Carefully transfer logs still on parchment to cutting board.

16- Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.

17- Place slices, 1 cut side down, on remaining 2 prepared sheets.

18- Bake until firm and pale golden, (about 9 minutes), then flip each cookie and brown the other side for 9 minutes.

19- Transfer cookies to racks and cool.

20- Line another baking sheet with waxed paper. 21)Stir white chocolate in top of double boiler over barely simmering water just until smooth. 22)Remove from over water.

23- Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate.

24- Place cookies on prepared sheet.

25- Chill until chocolate is firm, about 30 minutes.

*Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.

*Sub Pistachios w/ chopped Pecans if necessary

Nutritional Facts

Per serving% Daily Value*
Calories 1769%
Fat 9g13%
Cholesterol 34mg11%
Sodium 144mg 6%
Carbohydrates 22g9%

More facts...

Recipe submitted by

Karen - Ask a question

Karen has published three recipes.

Member Reviews

No reviews yet, be the first to add one.

Submit your own review...