TV & Media
essential Italian recipes
Donatella on Twitter
Press & PR Kits
Meet the Team
Cranberry and Pistachio Biscotti
2 cups all purpose flour
2/3 cup white sugar
1 tsp. baking soda
1/2 tsp. baking soda
½ tsp. salt
2 egg whites
1 whole egg
3 tbs. butter
½ cup dried cranberries or cherries
½ cup chopped pistachios
1 tsp almond extract
8 ounces white chocolate melted
Combine the flour, sugar baking soda, powder and salt in a bowl of a mixer .
Add the egg whites and egg one a time, mixing after each addition.
Add butter and almond extract, mix for 1 minute
Stir in the nuts and cranberries or cherries
Line 3 cookie sheets with wax paper and preheat oven to 350.
Form a 14’ by 4’ log with the cookie dough.
Place on one of the cookie sheets.
Bake for 25 minutes
Let cookie cool for 10 minutes.
Cut dough into ¼ inch slices.
Place slices cut side up on the other 2 prepared cookie sheets.
Bake for another 12 minutes.
Let cool then dip one end of the cookies into the melted white chocolate.
Let set and store in an airtight container. Cookies will keep for 1 week.
Sprinkle the candied walnuts on top of salad.
Arrange on 4 salad plates.
Spinach Pesto Spring Pizza
Posted: Apr 28, 2017
Posted: Mar 2, 2017
Life Hacks from a “Stubborn” Business Owner
Posted: Feb 27, 2017