Pistachio and Dried Cranberry Biscotti

재료

A delicious treat for anytime.

INGREDIENTS: DOUGH

o 2 cups all purpose flour or 250grams

o 1 ½ cups granulated sugar or 250 grams

o ½ teaspoon baking powder

o 3 eggs beaten

o 2 cups lightly chopped raw pistachio nuts or 220 grams

o 1 packed cup lightly chopped dried cranberries or 130 grams

o 1 teaspoon vanilla extract

o Zest of 1 large lemon

INGREDIENTS: DECORATING

o 1 cup dark baking chocolate chips melted

o 1 cup white baking chocolate chips melted

o 1 cup finely chopped pistachios

Making the Biscotti:

Pre-heat oven to 325 degrees.

1) Mix dry ingredients together to combine

2) Add eggs a bit at a time. You don’t want the dough too sticky. You may have leftover eggs. Mix completely.

3) Add pistachios, cranberries, zest and vanilla. It’s easier to use my hands at this point.

4) Divide dough in half and form into 2 logs about 4-5cm in diameter.

5) Place on parchment lined baking tray and cook for about 25-30 minutes.

6) Remove from oven and let cool ~10 minutes.

7) Slice logs, diagonally, into ¾” thick slices or (2-3cm thick)

8) Return to parchment lined baking tray, cut side up.

9) Bake again for 20-25 minutes, turning them over after 10 minutes.

10) Remove and place on cooling rack for 10-15 minutes.

DECORATING:

Roll tips in the melted chocolate(s) and chopped nuts. Or dip one side in chocolate. Have fun with it! Great on a platter with different combinations!

ENJOY!