Holiday Biscotti by Giada De Laurentiis
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
*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
Preheat oven to 350.
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.
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.
Nutritional Info 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
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