Cranberry Pistachio Biscotti

By slw1112

Ingredients

• 1/2 C whole wheat flour
• 1/2 C all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 C unsalted butter, room temperature
• 1/4 C sugar or sugar substitute
• 1/4 C brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 C shelled pistachios, coarsely chopped
• 1/4 C dried cranberries, coarsely chopped
• white chocolate for dipping, optional

Details

Adapted from a-kitchen-addiction.com

Preparation

Step 1

Preheat oven to 350. Line cookie sheet with parchment paper or spray with non-stick cooking spray.
In a medium bowl, whisk together flours, baking powder, and salt. Set aside.
In the bowl of a stand mixer (or using an electric mixer), cream together butter and sugars. Add in egg and vanilla extract and beat until creamy. Slowly add in flour mixture and beat until combined. Stir in chopped pistachios and cranberries.
Turn dough out onto a floured surface. Shape into a 10 inch by 2 inch log. Transfer log to cookie sheet.
Bake for 20-22 minutes or until edges turn golden brown and is firm to the touch.
Transfer to a wire rack and allow to cool for 20 minutes.
Turn heat to 300. Using a serrated knife, cut the log into 1/2 – 1 inch pieces. Arrange the pieces on the cookie sheet so that they are not touching.
Return to oven and bake for another 10-12 minutes per side or until dry and crisp.
Remove to a wire rack to cool. Store in an airtight container.
If dipping in white chocolate, melt white chocolate in the microwave according to directions on the package. Dip the bottoms of the biscotti in the chocolate. Allow to cool and harden on wax paper or a silicone mat to prevent sticking. Serve when chocolate has hardened.