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Dried cranberries and pistachios add color to this crunchy biscotti recipe.
Heat oven to 350°F. Lightly grease baking sheet; set aside.
Stir together flour, sugar, baking powder and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add cranberries, pistachios, eggs, lemon zest and almond extract; stir until mixture forms a dough.
Shape dough into 2 (14-inch) logs on prepared baking sheet, using floured hands. Flatten each log to 2-inch width.
Combine egg white and water in bowl; brush onto top of logs. Sprinkle with sugar.
Bake 20-25 minutes or until lightly browned and top is slightly cracked. Cool on cookie sheet 15 minutes.
Reduce oven temperature to 300°F.
Place logs onto cutting board. Cut each log into 3/4-inch slices with serrated knife. Place onto same cookie sheet, cut-side down. Bake 10 minutes. Turn slices; continue baking 10-15 minutes or until dry and crisp. Remove from cookie sheets; place onto cooling rack.
Dietary Fiber: 1g
Loved this biscotti recipe. I made it for the Christmas holidays and drizzled a little white chocolate on the top to give as gifts. Everyone really enjoyed them. My husband and I are big lovers of most biscotti recipes.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/765
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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