Why in the world is she making so much biscotti? (I heard you asking.) We headed home to Ohio to visit my family for Thanksgiving so I made a bunch of biscotti as my contribution to Thanksgiving dinner of course. Just kidding - I don't really think of biscotti as a Thanksgiving food - it's more of an any day, anytime kind of food. I've made lots of biscotti recipes but I wanted to try some new butter-free recipes. It took a couple of tries to perfect this recipe but no complaints here - even the mistakes were delicious. If you like your biscotti loaded with fruit and nuts - this is the recipe for you. Cranberry Pistachio Biscotti 2 1/2 cups flour 1 teaspoon baking powder 3 eggs 2/3 cups sugar pinch of salt 1 cup pistachios 1/2 cup cranberries 1/2 teaspoon vanilla 1/4 teaspoon grated orange zest
Stir in pistachios and cranberries. Shape dough into 2 small logs. Place on silpat lined baking sheet. Bake 30 minutes at 350. Slice into 1/2 inch slices and place back on silpat mat. Bake 5 minutes. Turn. Bake another 5 minutes. Maybe it is the bright red of the cranberries dotted in with the subtle green pistachios but this biscotti just screams Christmas to me. Are you signed up to get my blog updates on your email? The link to sign up is on the top right side of the blog page of the website. It's a great way to make sure that you don't miss out on any great recipes. Ciao!
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