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Cranberry Pistachio Biscotti




Source of Recipe


taste of health


Recipe Introduction


Biscotti are a very hard and crisp hot drink "dunking cookie"



Recipe Link: http://www.tasteofhealth.net

List of Ingredients




1 1/3 cups dried cranberries (1/4 lb.)
2 1/2 cups whole wheat pastry flour
1 cup milled cane sugar
1/2 teaspoon baking soda
1/2 teaspoon Rumford baking powder
1/2 teaspoon salt
1 tablespoon + 1 1/2 teaspoons EnerG Egg Replacer
1/2 cup water
1 teaspoon pure vanilla
1 cup salted shelled natural pistachios
2 tablespoons each Earth Balance Margarine & milled cane sugar as garnish

Recipe



Soak cranberries in boiling water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels.

Preheat oven to 325 degrees F. Oil and flour a large baking sheet, knocking off excess flour.

Mix together flour, milled cane sugar, baking soda and powder, and salt in a large bowl with an electric mixer at moderate speed until combined well.

Whisk together EnerG Egg Replacer and water until foamy; add vanilla and beat into flour mixture just until a dough forms. Add cranberries and pistachios and mix at low speed.

Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13-by 2-inch slightly flattened log on baking sheet, using floured hands and spacing logs about 3 inches apart.

Bake in middle of oven until golden, 25-30 minutes. Cool logs on baking sheet on a rack 10 minutes. Rub optional margarine and sugar on hot loaves.

Transfer to a cutting board and cut diagonally into 1/2-inch -thick slices with a serrated knife. Arrange slices, a cut side down in 1 layer on baking sheet (don't worry if slices touch each other).

Bake in middle of oven, turning once, until golden and crisp, 20 to 25 minutes total.

Makes about 3 dozen biscotti. Biscotti keep in an airtight container at room temperature 2 weeks.