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Cranberry-Pistachio Biscotti




Source of Recipe


SHAPE Magazine


List of Ingredients




Cooking spray
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dried cranberries
1/2 cup shelled and peeled pistachios
2 large eggs
3/4 cup granulated sugar
2 tablespoons 1 percent milk
1 teaspoon orange zest
1 teaspoon vanilla extract

Recipe



Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper or coat with cooking spray.

Combine flour, baking powder, cinnamon and salt in a bowl; stir to blend. Add cranberries and pistachios and stir to coat with dry ingredients. In a large bowl, whisk together eggs, sugar, milk, orange zest and vanilla until well blended. Add dry ingredients to egg mixture and fold together with a rubber spatula until blended. Spoon half the batter onto a prepared baking sheet, and shape, using lightly floured hands, into a log about 12 inches long and 2-3 inches wide. Repeat with remaining half of batter on a second baking sheet.

Place 1 baking sheet on the center rack of the oven and the other sheet on the lower rack. Bake 30-35 minutes (switch the position of the pans halfway through so they will bake evenly) or until firm when touched lightly with a fingertip. Remove pans from oven; place pans on wire racks and cool for 10 minutes. Do not turn off oven.

Using a long, thin spatula, slide the logs onto a cutting board. Use a serrated knife to cut the logs into 1/2-inch-thick diagonal slices. Place slices on baking sheets, cut-side down, and bake 10 minutes. Remove from oven and carefully turn each biscotti over; return to oven and bake until golden, about 10 minutes more.