CRANBERRY PISTACHIO BISCOTTI
Wonderful for dunking but just as delicious alone, these slightly crunchy biscotti feature the flavorful combo of cranberries and pistachios.-Ruth Know, Annville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Place cranberries in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachios and cranberries with liquid., Divide dough into three portions. On a parchment paper-lined baking sheet, shape each portion into a 12-in. x 1-1/2-in. rectangle. Brush egg over rectangles and sprinkle with coarse sugar. Bake at 375° for 18-22 minutes or until set and lightly browned. Carefully remove to wire racks; cool for 15 minutes., Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes on each side or until edges are browned. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 3g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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