Cranberry Pistachio Biscotti

Name: Cranberry Pistachio Biscotti
Yield: 4 servings
Ingredients: 1 Parchment paper; 1 2 cups all-purpose flour; 1 2/3 cup sugar; 1 1 teaspoon baking soda; 1 1/2 teaspoon baking powder; 1 1/2 teaspoon salt; 1 2 egg whites; 1 1 whole egg; 1 3 tablespoons light butter; 1 1/2 cup dried cranberries; 1 1/2 cup slivered almonds; 1 1/3 cup shelled pistachios; 1 Grated zest of 1 lemon; 1 1 tablespoon anise seeds; 1 Vegetable oil cooking spray

From the kitchen of Carly

Twice-baked biscotti with tart cranberries and buttery pistachios. Crisp enough for dunking in coffee, tender enough to actually enjoy. These keep for days, which means you'll actually have something to reach for when 3pm hits.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Parchment paper
12 cups all-purpose flour
12/3 cup sugar
11 teaspoon baking soda
11/2 teaspoon baking powder
11/2 teaspoon salt
12 egg whites
11 whole egg
13 tablespoons light butter
11/2 cup dried cranberries
11/2 cup slivered almonds
11/3 cup shelled pistachios
1Grated zest of 1 lemon
11 tablespoon anise seeds
1Vegetable oil cooking spray

Instructions

Heat oven to 350°. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.