Receta Pistachio and Cranberry Biscotti
Biscotti means “twice baked” in Italian, and double baking is the secret to making these popular, crunchy Pistachio and Cranberry Biscotti.
All hail, the middle of winter is alive and kicking. Baking goes hand in hand with cold wintry days. Maybe it’s because I am busy in the kitchen. Or maybe it’s because I can keep warm from the oven.
Who am I kidding? Truth be told, it’s because I love a good biscotti cookie to go with my cup of tea or coffee.
I was looking to impress my dad with these cookies. Mainly because mom just can’t bake anymore. He was so happy to get his hands on the basket of goodies I brought to him.
This was totally not a bad idea to make these. they are low in sugar and low in carbs too. It’s what I call a win-win situation.
While I am confessing to all of you, I might as well come out with a few more. I rushed to bake these and they weren’t my best looking batch. However, no one seemed to mind since they disappeared right before my very eyes. The other confession, which is the hardest, is I gained five pounds in recent months. I can’t seem to snap out of the sugar coma that I am in. I took a month off from posting sweets, but I didn’t take a month off from consuming them.
Sigh!
It’s all good. I also took 5 weeks off of my Jumpstart MD program. I am working my way back towards my goal weight. We can’t let a slip up ruin everything now can we?
In the meantime, my dad and I enjoyed these biscotti together and that is now embedded in my memory bank.
- Pistachio and Cranberry Biscotti Author: Marlene Baird Nutrition Information Serving size: 39 g
- Calories: 138
- Fat: 8.7
- Saturated fat: 0.9
- Carbohydrates: 9.3
- Sugar: 5.3
- Sodium: 73 mg
- Fiber: 1.9
- Protein: 4.5
- Cholesterol: 25 mg
- Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins
2½ cups blanched almond flour ½ cup shelled pistachios, chopped roughly 1.5 ounces dried cranberries, chopped ½ cup Splenda sugar blend 1½ teaspoons baking powder ½ teaspoon salt 3 eggs 1 Tablespoon vanilla extract
Preheat oven to 375 degrees F Mix dry ingredients together thoroughly - almond flour, sugar, baking powder, and salt Lightly beat eggs and mix with vanilla extract Combine wet and dry ingredients and mix thoroughly to form dense, sticky dough Fold in the cranberries and the pistachios Line a tray with baking paper and transfer the dough onto it Form a rectangular or oval loaf with your hands, about 1 inch (2.5cm) thick Bake for about 20 minutes, until it just starts to brown and is firm to the touch Take out of the oven and cool for about 10 minutes Carefully slice up the loaf into thin slices (I ended up with 20 total) Place the slices onto a wire rack and put back into the oven Bake for further 20 minutes, until golden brown on both sides and firm in texture Let cool completely before eating 3.2.2925
Thanks for stopping by and have a great day.
Marlene
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