Cranberry Pistachio Biscotti
- Parchment paper
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 egg whites
- 1 whole egg
- 3 tablespoons light butter
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/3 cup shelled pistachios
- Grated zest of 1 lemon
- 1 tablespoon anise seeds
- Vegetable oil cooking spray
- Heat oven to 350u0b0. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.
paper, flour, sugar, baking soda, baking powder, salt, egg whites, egg, light butter, cranberries, almonds, pistachios, lemon, anise seeds, vegetable oil cooking spray
Taken from www.epicurious.com/recipes/food/views/cranberry-pistachio-biscotti-350894 (may not work)