Cranberry Pistachio Biscotti
8 tablespoons (1 stick) butter
1/2 cup sugar
2/3 cup brown sugar, packed
2 2/3 cup pastry flour
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup dried cranberries
3/4 cup raw whole pistachios
1. Heat the oven to 325 degrees. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until thoroughly combined and fluffy, about 3 minutes. Add the egg and mix until incorporated.
2. Sift together the flour, baking powder, cinnamon and salt in a large bowl. Add the dry ingredients to the creamed butter-sugar mixture until incorporated. Mix in the cranberries and pistachios on low-medium speed, about 1 minute.
3. On a parchment-lined baking sheet, pat the dough into two logs, 1 1/2 inches wide, 1 inch tall and 16 inches long. Bake for 35 minutes, or until firm. It will be dry and cracked and a light golden brown. Remove from the oven and let cool, about 30 minutes. Meanwhile, lower the oven temperature to 275 degrees.
4. Cut the dough into one-fourth-inch slices and arrange them on a baking sheet. Bake until light golden brown and dry, about 1 hour. Cool thoroughly on a rack.
Each cookie: 47 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 2 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 10 mg. sodium.
Pairs Well With
Note: From pastry chef Brian Kim of La Terza in West Hollywood