- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 134.1
- Total Fat: 6.1 g
- Cholesterol: 28.1 mg
- Sodium: 60.8 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
Holiday Biscotti by Giada De LaurentiisSubmitted by: BUNNBRIDE2010
IntroductionMy fiance and I love this biscotti...the cranberries add great sweetness and the pistachios some good crunch. My fiance and I love this biscotti...the cranberries add great sweetness and the pistachios some good crunch.
*Flour, white, 2 cup
Baking Powder, 1.5 tsp
Granulated Sugar, .75 cup
Butter, unsalted, .5 cup
Lemon Peel, 1 tsp
Salt, .25 tsp
Egg, fresh, 2 large
Pistachio Nuts (chopped), .75 cup
Cranberries, dried, sweetened (craisins), 0.66 cup
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 1 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 on a diagnol into 1/2 to 3/4 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.
Makes about 2 dozen. Keep stored in an airtight container for up to a week.
Number of Servings: 24
Recipe submitted by SparkPeople user BUNNBRIDE2010.