Cranberry, Pistachio & Cornmeal Biscotti

By Drop Published: October 21, 2014 It's the double-baking that gives biscotti its unique crunch. This recipe adds pistachios and cranberries to flavor the crunch! 0 stars based on 0 reviews Prep time: 25 minutes Cook time: 45 minutes Total time: 1 hour 10 minutes Yield: 10 servings Ingredients: all purpose flour, baking powder, dried cranberries, egg, granulated sugar, lemon, pistachios, sea salt, unsalted butter, yellow cornmeal, Directions:
1. Pre-heat 2. Line a 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 for approx 3 minutes until fluffy 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 for 30 minutes until light golden 24. Cut 25. Arrange 26. Bake for 15 minutes until dry