Cranberry and pistachio biscotti, a delicious indulgence to enjoy with tea or coffee.
Cranberry and Pistachio Biscotti
Servings
15 Servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 3/4 cup brown sugar packed
- 1/4 cup butter softened
- 2 eggs
- 1 teaspoon lemon peel grated
- 1 cup dried cranberries sweetened
- 1 cup shelled pistachios
- 170 grams white chocolate chips
Instructions
- Preheat oven to 160°C.
- Mix flour, baking powder and cardamom; set aside.
- Beat sugar and butter on high in medium bowl until light and fluffy. Add eggs and lemon peel and beat until blended.
- Stir in flour mixture until blended. Stir in cranberries and pistachios until blended.
- With floured hands, shape into 12×2 inch log, rounding the top. Place on greased baking sheet.
- Bake at 160°C for 40-45 minutes until golden and slightly cracked on top. Cool 10 minutes.
- Slice widthwise into 1/2 inch slices using serrated bread knife.
- Place cut side down on baking sheet. Bake 10 minutes. Cool on wire rack.
- Microwave chocolate on high in small microwave safe bowl for 2 minutes, stirring every 30 seconds until just melted. Dip biscotti base in chocolate and place on wax paper to set.
- Source: uscranberries
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