Holiday Biscotti
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 94.3
- Total Fat: 5.2 g
- Cholesterol: 21.1 mg
- Sodium: 91.6 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.3 g
- Protein: 2.1 g
View full nutritional breakdown of Holiday Biscotti calories by ingredient
Introduction
Really delicious biscotti recipe. Adapted from King Arthur Flour. Use any dried fruit, nuts, chocolate add-ins you'd like, up to two cups or so. I just love this fresh cranberry-pistachio combo! Really delicious biscotti recipe. Adapted from King Arthur Flour. Use any dried fruit, nuts, chocolate add-ins you'd like, up to two cups or so. I just love this fresh cranberry-pistachio combo!Number of Servings: 36
Ingredients
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Ingredients:
Butter, unsalted, 1 stick
Granulated Sugar, .66 cup
Baking Powder, 1.5 tsp
Cinnamon, ground, 1 tbsp
Salt, 1 tsp
Vanilla Extract, 1 tsp
2 Grade A Extra Large White Eggs
Whole Wheat Flour, 1.75 cup
Fresh Cranberries, 1 cup, chopped
Pistachio Nuts, 1 cup
White Chocolate Candy, .5 cup chips
Directions
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; then at low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 14" long x 2 ½" wide x ¾" thick. Smooth its top and sides with wet fingers.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top.
Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" to 3⁄4" slices.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. Remove the biscotti from the oven, and transfer them to a rack to cool.
Number of Servings: 36
Recipe submitted by SparkPeople user KBHANSON.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; then at low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 14" long x 2 ½" wide x ¾" thick. Smooth its top and sides with wet fingers.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top.
Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" to 3⁄4" slices.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. Remove the biscotti from the oven, and transfer them to a rack to cool.
Number of Servings: 36
Recipe submitted by SparkPeople user KBHANSON.