Cranberry, Pistachio and White Chocolate Biscotti

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Cranberry, Pistachio and White Chocolate Biscotti at home. This recipe serves 20 and costs 32 cents per serving. One serving contains 193 calories, 3g of protein, and 9g of fat. Head to the store and pick up baking powder, granulated sugar, flour, and a few other things to make it today. 40 people have made this recipe and would make it again. A few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by I Adore Food. Overall, this recipe earns a rather bad spoonacular score of 17%. Similar recipes are Cranberry Pistachio Biscotti with White Chocolate Drizzle, White Chocolate Drizzled Cranberry Pistachio Biscotti, and Cranberry and Pistachio Biscotti Dipped in White Chocolate.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven at 350F (180C).Line a baking sheet with parchment paper.In a small bowl, stir flour with baking powder and salt.Using the electric mixer, beat butter with sugar until well combined. Beat in the eggs,one at a time until well mixed. Scrape down sides as needed. Beat in vanilla.Gradually, beat in the flour mixture, then stir in the pistachios, the chocolate and the cranberries.Divide dough in two. Place each half on the baking sheet, spacing as far as possible. Form into two logs measuring about 10 x 3 inches.Bake in the centre of the oven until golden on top, for about28 to 30 minutes.Remove logs from the oven but leave the oven on. Let the logs cool down for 15 minutes.Slice the logs into 1/2 inch slices.Stand biscotti on the baking sheet and return them in the oven for another 15 minutes. Cool completely and store in an airtight container for up to a week or freeze them.*To make a white chocolate drizzle,put a cup of white chocolate chips in a bain marie, stirring often until the chocolate is melted.Drizzle on the biscotti with the teeth of a fork.

 

Step by step:

1. Preheat the oven at 350F (180C).Line a baking sheet with parchment paper.In a small bowl, stir flour with baking powder and salt.Using the electric mixer, beat butter with sugar until well combined. Beat in the eggs,one at a time until well mixed. Scrape down sides as needed. Beat in vanilla.Gradually, beat in the flour mixture, then stir in the pistachios, the chocolate and the cranberries.Divide dough in two.

2. Place each half on the baking sheet, spacing as far as possible. Form into two logs measuring about 10 x 3 inches.

3. Bake in the centre of the oven until golden on top, for about28 to 30 minutes.

4. Remove logs from the oven but leave the oven on.

5. Let the logs cool down for 15 minutes.Slice the logs into 1/2 inch slices.Stand biscotti on the baking sheet and return them in the oven for another 15 minutes. Cool completely and store in an airtight container for up to a week or freeze them.*To make a white chocolate drizzle,put a cup of white chocolate chips in a bain marie, stirring often until the chocolate is melted.

6. Drizzle on the biscotti with the teeth of a fork.

Nutrition Information:

covered percent of daily need