Cranberry, Pistachio & Cornmeal Biscotti

by

Drop

POSTED Tue, October 21, 2014

Serves

10

Total Time

70 MINS

Calories

180

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

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    85 g (about ¾ cup)

  • Yellow cornmeal icon
    Yellow cornmeal

    98 g (about ½ cup)

  • Baking powder icon
    Baking powder

    2 g (about ⅜ teaspoon)

  • Sea salt icon
    Sea salt

    2 g (about ¼ teaspoon)

  • Unsalted butter icon
    Unsalted butter

    42 g (about 2 ⅞ tablespoons)room temperature

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Egg icon
    Egg

    1 (about 50 g)

  • Dried cranberries icon
    Dried cranberries

    60 g (about ½ cup)

  • Pistachios icon
    Pistachios

    60 g (about ½ cup)chopped

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

    METHOD


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

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