Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti is crunchy, sweet, and perfect for dipping in coffee or tea.
Servings: 18 biscotti
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup white whole wheat flour
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup dried cranberries
- 1/4 cup chopped shelled pistachios
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a silpat.
- In a large mixing bowl combine the flours and salt.
- In a stand mixer beat the eggs and sugar with the paddle attachment until they lighten in color and become thick. Add in the oil and extracts to the egg and sugar mixture and beat until well combined.
- On low speed add in the flour mixture, and mix until just combined. Fold in the cranberries and pistachios with a spatula.
- Turn the dough out onto the lined baking sheet and form into a 10 inch log. Flatten the log of dough slightly on the top.
- Bake in the oven for 25 minutes. Remove from the oven and place the biscotti on a wire rack to cool for 10 minutes.
- Turn the oven temperature down to 325° F.
- Cut the biscotti on a diagonal about 1/2 an inch thick with a serrated knife. Place the biscotti back on the baking sheet, cut side down, and bake for 10 minutes. After 10 minutes flip the biscotti onto the other side and bake another 10 minutes.
- Cool the biscotti on a wire rack.
Nutrition
Calories: 96kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Cholesterol: 18mg | Sodium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 31IU