Cranberry, Pistachio & Cornmeal Biscotti
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!
- All purpose flour
85 g (about ¾ cup)
- Yellow cornmeal
98 g (about ½ cup)
- Baking powder
2 g (about ⅜ teaspoon)
- Sea salt
2 g (about ¼ teaspoon)
- Unsalted butter
42 g (about 2 ⅞ tablespoons)room temperature
- Granulated sugar
100 g (about ½ cup)
- Egg
1 (about 50 g)
- Dried cranberries
60 g (about ½ cup)
- Pistachios
60 g (about ½ cup)chopped
- Lemon
1 (about 58 g)zest of
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
