Pistachio and Cranberry Biscotti--Whole Foods Website

"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."
 
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Ready In:
1hr 25mins
Ingredients:
10
Yields:
20-24 cookies
Serves:
24
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ingredients

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directions

  • 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).

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