CRANBERRY-PISTACHIO-LEMON BISCOTTI

A rainy Sunday calls for a nice hot drink. And how better to enjoy it than with something dunk-ably tasty, hmm? These biscottis feature three of my favorite ingredients: cranberries, pistachios, and lemon. Though there are several steps involved in transforming ingredients into a crunchy treat that will beautifully grace a cup’s saucer, the process is quite simple. Give it a try–and dunk on!

Cranberry Pistacho Lemon Biscotti

cooking spray

2 tbsp unsalted butter, room temperature

1/3 cup granulated white sugar

1/3 cup brown sugar

2 eggs

1 tbsp milk

1 tbsp fresh-squeezed lemon juice

zest of 1 lemon

1-1/4 tsp pure vanilla extract

1-1/2 tsp baking powder

1/4 tsp salt

2-1/4 cup all-purpose flour

2/3 cup chopped dried cranberries (Craisins)

2/3 cup chopped pistachios

1) Preheat oven to 350 degrees; lightly oil cookie sheet with cooking spray

2) To large mixing bowl add both sugars and butter; beat until well combined; add eggs, milk, lemon juice, lemon zest, and vanilla and beat until combined; lightly beat in baking powder and salt

3) Stir in (don’t beat) flour until well combined; mix in cranberries and pistachios

4) Divide dough in half; on lightly floured surface, shape each half into a loaf approximately 10″ long x 3″ wide x 3/4″ high; place loaves on cookie sheet several inches apart and bake in oven 20 minutes

5) Remove loaves from oven, reduce heat to 275 degrees, and let loaves cool on cookie sheet 10-12 minutes

6) Transfer loaves to cutting board and cut each loaf into 12 slices (approximately 3/4″ thick); place slices, cut side down, on cookie sheet and bake in oven 7 minutes; turn over slices and bake additional 7 minutes; remove from oven and let cool completely on wire rack

Makes: 2 dozen dunk-able biscotti

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3 thoughts on “CRANBERRY-PISTACHIO-LEMON BISCOTTI

  1. fransiweinstein says:

    3 of my favourite ingredients too. These sound delicious!

  2. Mom says:

    These are fab! THanks 🙂

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