Yield:
24 Cookies
Prep Time:
20 Minutes
Cook Time:
55 Minutes
Category
Desserts
Calories:
152
Carbs:
20.3
Fat:
7.3
Fiber:
2.7
Protein:
2.5
WW Points:
6
ingredients
2 cup flour
1 ½ teaspoon baking powder
¾ cup granulated sugar
½ cup butter, room temperature
1 teaspoon lemon zest
¼ teaspoon kosher salt
2 eggs, room temperature
¾ cup pistachios, roughly chopped
⅔ cup reduced sugar cranberries
chocolate ganache for dipping
directions
Step 1:
Preheat the oven to 350ºF. Line a large baking sheet with a silicone baking mat or parchment paper. In a medium bowl sift together the flour and baking powder. Using an electric or stand mixer, beat the sugar, butter, lemon zest, and salt until well combined.
Step 2:
Add in the eggs one at a time.
Step 3:
Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Step 4:
Form the dough into a 13" long, 3" wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Step 5:
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾" thick slices.
Step 6:
Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Step 7:
Warm your ganache until it melts. Dip the bottom half of each biscotti, gently shake off the excess ganache.
Step 8:
Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the ganache is firm, about 35 minutes.
Step 9:
The biscotti can be made ahead. Store them in an airtight container for up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Jenn's Note:
Original Recipe: Here