Ingredients for Holiday Biscotti
- All Purpose Flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- Unsalted Butter
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup shelled pistachios, roughly chopped
- Dried Cranberries
- White Chocolate
- Red Sugar Crystals
- Green Sugar Crystals
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How to Make Holiday Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together 3 cups flour and 1 teaspoon baking powder in a medium bowl.
- In a large bowl, cream together 1 cup softened butter, 1 cup sugar, 1 tablespoon lemon zest, and 1/2 teaspoon salt using an electric mixer until light and fluffy.
- Beat in 2 eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped pistachios and 1/2 cup chopped cranberries.
- Shape the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
- Bake for 40 minutes, or until light golden brown.
- Let cool on the baking sheet for 30 minutes.
- Transfer the log to a cutting board.
- Using a serrated knife, cut the log diagonally into 1/2 to 3/4-inch thick slices.
- Arrange the biscotti, cut-side down, on the baking sheet.
- Bake for 15 minutes, or until pale golden.
- Transfer biscotti to a wire rack to cool completely.
- Melt 6 ounces of dark chocolate in a double boiler or microwave.
- Dip one end of each biscotti into the melted chocolate, shaking off excess.
- Place the dipped biscotti on the baking sheet to set.
- Sprinkle with 1/4 cup coarse sugar crystals.
- Refrigerate for 35 minutes, or until the chocolate is firm.
- Store biscotti in an airtight container at room temperature for up to 4 days, or freeze for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
723g
Fat
332g
Carbs
96g
