Pistachio Cranberry Biscotti |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 30 |
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These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio Ingredients:
1-1/2 cups dried cranberries |
2 tablespoons orange juice |
1/3 cup butter, softened |
2/3 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup shelled pistachios |
4 teaspoons grated lemon peel |
icing: |
1 cup confectioners' sugar |
1 teaspoon grated lemon peel |
1 to 2 tablespoons fat-free milk |
Directions:
1. Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough.
2. On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes.
3. Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool.
4. For icing, combine confectioners' sugar and lemon peel in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container. Yield: 5 dozen.
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