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Name: Cranberry Pistachio Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups(about 1/4 lb) Dried cranberries; 2 1/2 cups Unbleached flour; 1 cup sugar; 1/2 teaspoon Baking soda; 1 /2 teaspoon double-acting baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla; 1 cup shelled natural pistachio nuts; 1 egg; 1 teaspoon Water

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INGREDIENTS

1 1/2 cups(about 1/4 lb) Dried cranberries
2 1/2 cups Unbleached flour
1 cup sugar
1/2 teaspoon Baking soda
1 /2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup shelled natural pistachio nuts
1 egg
1 teaspoon Water

Servings

INSTRUCTIONS

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, sugar, baking soda, baking powder and the salt until the mixture is combined well. Add the eggs and vanilla beating until dough is formed. Stir in cranberries and the pistachios.

Turn the dough out onto a lightly floured surfac, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form ieach piece of dough into a flattish log 13 inches long and 2 inches wide. Arrange the logs at least 3 inches apart on the sheet and brush them with the egg wash. Bake the logs in the middle of a preheated 325 degree F oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal. Place pieces on the cookie sheet and bake on each side for total of 15 minutes (approximate).

NOTES

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Cranberry Pistachio Biscotti

1 1/2 cups(about 1/4 lb) Dried cranberries
2 1/2 cups Unbleached flour
1 cup sugar
1/2 teaspoon Baking soda
1 /2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup shelled natural pistachio nuts
1 egg
1 teaspoon Water

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes.  Drain the cranberries well and pat them dry with paper towels.  In the bowl of an electric mixer fitted with the paddle attachment blend the flour, sugar, baking soda, baking powder and the salt until the mixture is combined well.  Add the eggs and vanilla beating until dough is formed. Stir in  cranberries and the pistachios.

Turn the dough out onto a lightly floured surfac, knead it several times and halve it.  Working on a large buttered and floured baking sheet, with floured hands form ieach piece of dough into a flattish log 13 inches long and 2 inches wide.  Arrange the logs at least 3 inches apart on the sheet and brush them with the egg wash.  Bake the logs in the middle of a preheated 325 degree F oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes.  On a cutting board cut the logs crosswise on the diagonal.  Place pieces on the cookie sheet and bake on each side for total of 15 minutes (approximate).

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Nutrition

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Serving Size: 1 Serving (506g)
Recipe Makes: 1 Servings

Calories: 1194
Calories from Fat: 74 (6%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 2.4g
Cholesterol 186.1mg		57 %
Sodium 4604.8mg		159 %
Potassium 870.2mg		23 %
Total Carbohydrate 232.3g		68 %
	Dietary Fiber 10.6g	42 %
	Sugars, other 221.7g
Protein 40.4g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1194

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