Recipe by Elle Woods Can Cook!
I saw a similar recipe on here for this biscotti, but the key to this biscotti's sweetness is in using maple syrup not granulated sugar. The website suggests drizzling with chocolate. I did a few that way for gifts, dipped a few in chocolate for my sweet-tooth boyfriend, and left a few plain for me. Just know that without any chocolate, they are more like a biscuit and aren't very sweet (although they won't ruin your diet that way, either!). Hope you enjoy as much I have...perfect with a cup of coffee or tea.
- 4 1⁄2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon sea salt
- 1 cup unsalted butter, melted and cooled
- 3 eggs
- 2⁄3 cup maple syrup
- 1⁄2 teaspoon vanilla extract
- 1 cup pistachios, shelled and roughly chopped
- 1⁄2 cup dried sweetened cranberries
- 4 ounces dark chocolate, at least 65% dark or 4 ounces white chocolate
Directions See How It's Made
- Preheat oven to 350°F
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, whisk together melted butter, eggs, maple syrup and vanilla.
- Using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm dough.
- Mix in pistachios and cranberries and combine well (you can knead the dough with your hands if you'd like).
- Divide dough into two equal portions and transfer to a parchment-covered baking sheet. Shape into two logs, each about 12 inches long and about 1 inch tall. Leave space between logs to allow space for dough to spread during cooking!
- Bake for 30 to 35 minutes, until logs are firm and beginning to turn golden brown.
- Remove from oven. Use a serrated knife to slice logs into slices, 1/2 to 1 inch thick.
- Arrange slices on baking sheet and bake 20 to 25 minutes, turning cookies once halfway through, until golden and crisp (I like mine extra crispy, so I turn the oven down to 300° and let the cut cookies bake a little longer).
- Remove from oven and transfer cookies to baking rack to cool completely.
- Meanwhile, melt chocolate separately over a double boiler (or in microwave). When cookies are cool, drizzle with dark chocolate and refrigerate to allow chocolate to harden (a few minutes).