Cranberry Pistachio Biscotti
This easy to make, delicious biscotti recipe is perfect for that handmade Christmas gift.
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Makes approximately 2-1/2 dozen
Prep time 25 minutes
Baking time 30 minutes
Total Time 55 minutes
3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups plain flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries
In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 180° for 18-22 minutes or until set.
Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
1 each: 85 calories, 3g fat (0 saturated fat), 13mg cholesterol, 46mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
To read more recipes like this go to The Journal.