These crunchy cookies are healthy enough to eat for breakfast. Enjoy 2 with a cup of coffee or as an afternoon snack.
Keyword biscotti, christmas cookie
Prep Time 20minutes
Cook Time 50minutes
Total Time 2hours
Author Rosanne Rust MS RDN, www.rustnutrition.com
Stand mixer with whisk and dough hook
1 1/4tspbaking powder
2tsppure vanilla extract
3cupsall purpose flour
Preheat oven to 350 F. Line a cookie sheet with silicone mat or parchment paper.
Place the cranberries into a small bowl and fill with hot water to cover them. Let stand for 10 minutes, then drain the water and set aside.
Using a stand mixer add the eggs, sugar, oil, cinnamon, baking powder, orange zest, vanilla extract and salt to a large bowl. Using whisk attachment, whisk ingredients until well blended.
Change out the whisk for the dough hook attachment. Add 2 cups of the flour, the cranberries and nuts to the bowl. Blend ingredients for 1 minute, then gradually add remaining flour until soft dough forms.
Cut the dough in half. (note, photo is a double back of dough)
Take half of the dough and place it onto the baking mat or parchment paper-lined cookie sheet. Roll the dough into a log and gently pat the top evenly.
Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes.
Once cooled, carefully slice the logs. Using a serrated knife, on a diagonal, carefully cut 1/2-inch slices. Place the slices back onto the cookie sheet, cut-side down.
Bake for 10 minutes then flip each cookie and bake an additional 10 minutes.
Transfer to a wire rack and cool. Store in a cookie tin or other airtight container (do not wrap in plastic wrap) for up to 2 weeks. Cookies can be frozen for up to 3 months.
Recipe by Rosanne Rust, MS, RDNChew the Facts®
Cranberry Pistachio Biscotti https://rustnutrition.com/blog/2020/12/18/tis-the-season-to-enjoy-cookies/ December 18, 2020