Pistachio Cranberry Biscotti Recipe
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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling YIELD:30 servings
- 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 all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios
- 4 teaspoons grated lemon peel
- 1 cup confectioners' sugar
- 1 teaspoon grated lemon peel
- 1 to 2 tablespoons fat-free milk
- 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.
2 cookies equals 129 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 109 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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