Cranberry and Pistachio Biscotti

INGREDIENTS:

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

METHOD:

Biscotti

  • 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.

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