Holiday Biscotti
- Number of Servings: 24
Ingredients
1 1/2 c. flour, 1/4 c. cornstarch, 1/2 tsp. baking powder, 2 large eggs, 3/4 c. sugar, 1 Tbsp vanilla, tsp lemon juice,1/8 tsp. salt, 1/2c. shelled pistachios, 1/2 c. dried cranberries (or try other nut/dried fruit combos)
Instructions
Preheat oven to 350º F. Combine first three ingredients in a small bowl and reserve. Line baking sheets with parchment paper or non-stick baking liners or spray with cooking spray.
Place eggs, sugar, vanilla extract, lemon juice, and salt in a large mixing bowl. Using the Cuisinart® SmartPower™ Hand Mixer, start on Low Speed and gradually increase to Medium Speed, and mix until thick and smooth, about 2 minutes.
Add the dry ingredients to the egg mixture in 3 additions, mixing on Low Speed for 30 seconds after each addition. Add pistachios and cranberries and continue on Low Speed until just blended.
Divide dough in half. Place each half on the baking sheet and shape into 10 x 3 – inch rectangles. Bake until toothpick inserted in center comes out clean, about 12 – 14 minutes. (Tops should not be browned. Do not over bake or biscotti will be too dry.) Let cool on baking sheet 10 minutes.
Cut each rectangle into 12 equal slices. Place the cookies cut side down on the baking sheet. Bake for an additional 11 – 13 minutes, until crisp. Remove from baking sheet and cool on wire rack. When completely cool, store in an airtight container.
Number of Servings: 24
Recipe submitted by SparkPeople user KJMARCO.
Preheat oven to 350º F. Combine first three ingredients in a small bowl and reserve. Line baking sheets with parchment paper or non-stick baking liners or spray with cooking spray.
Place eggs, sugar, vanilla extract, lemon juice, and salt in a large mixing bowl. Using the Cuisinart® SmartPower™ Hand Mixer, start on Low Speed and gradually increase to Medium Speed, and mix until thick and smooth, about 2 minutes.
Add the dry ingredients to the egg mixture in 3 additions, mixing on Low Speed for 30 seconds after each addition. Add pistachios and cranberries and continue on Low Speed until just blended.
Divide dough in half. Place each half on the baking sheet and shape into 10 x 3 – inch rectangles. Bake until toothpick inserted in center comes out clean, about 12 – 14 minutes. (Tops should not be browned. Do not over bake or biscotti will be too dry.) Let cool on baking sheet 10 minutes.
Cut each rectangle into 12 equal slices. Place the cookies cut side down on the baking sheet. Bake for an additional 11 – 13 minutes, until crisp. Remove from baking sheet and cool on wire rack. When completely cool, store in an airtight container.
Number of Servings: 24
Recipe submitted by SparkPeople user KJMARCO.
Nutritional Info Amount Per Serving
- Calories: 87.8
- Total Fat: 1.7 g
- Cholesterol: 17.6 mg
- Sodium: 27.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.6 g
- Protein: 1.9 g
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