Dried cranberries and pistachios add color to this crunchy biscotti recipe.
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2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold , Land O Lakes® Butter, cut into chunks
3/4 cup sweetened dried cranberries
3/4 cup shelled pistachios or pecans, chopped
3 large Land O Lakes® Eggs, beaten
2 teaspoons freshly grated lemon zest
1/4 teaspoon almond extract
1 large Land O Lakes® Egg (white only)
1 tablespoon water
Heat oven to 350°F.
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 begins to form a dough.
Turn mixture onto lightly floured surface; knead lightly just until combined.
Divide dough in half. Roll each half into 14-inch log. Place logs onto large greased cookie sheet. 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 set. 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 sheets, cut-side down. Bake 10 minutes. Turn slices; continue baking 10-15 minutes or until lightly browned.
Remove from cookie sheets; place onto cooling rack.