Cranberry, Pistachio & Cornmeal Biscotti

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    352

It's the double-baking that gives biscotti its unique crunch. This recipe adds pistachios and cranberries to flavor the crunch!

recipe updated Jun 7, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    85g
  • Yellow cornmeal icon
    Yellow cornmeal
    98g
  • Baking powder icon
    Baking powder
    2g
  • Sea salt icon
    Sea salt
    2g
  • Unsalted butter icon
    Unsalted butter
    42g
  • Granulated sugar icon
    Granulated sugar
    100g
  • Egg icon
    Egg
    50g
  • Dried cranberries icon
    Dried cranberries
    60g
  • Pistachios icon
    Pistachios
    60g
  • Lemon icon
    Lemon
    58g

Tools

  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl

Step preview

  1. Pre-heat - 175°C
  2. Line a clean baking sheet with parchment paper
  3. Get a clean medium bowl
  4. Add all purpose flour
  5. Add yellow cornmeal
  6. Add baking powder
  7. Add sea salt
  8. Get a clean large mixing bowl
  9. Add room temperature unsalted butter
  10. Add granulated sugar
  11. Cream until fluffy - approx 3 min
  12. Add egg
  13. Transfer dry ingredients to dough
  14. Mix until well combined
  15. Get a clean small bowl
  16. Add dried cranberries
  17. Add chopped pistachios
  18. Add zest of lemon
  19. Transfer nuts to dough
  20. Mix until just combined
  21. Roll
  22. Transfer dough to baking sheet
  23. Bake until light golden - 30 min, 175°C
  24. Cut
  25. Arrange
  26. Bake until dry - 15 min, 175°C
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