SPRING BISCOTTI
Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.
Provided by Elizabeth Lampman
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
- Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
- Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
Nutrition Facts : Calories 145 calories, Carbohydrate 19.6 g, Cholesterol 21.1 mg, Fat 6.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 106.2 mg, Sugar 9.8 g
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PRESHIKA AVODIANUND
preshika-avodianund4@gmail.comThis recipe looks delicious!
Masuma Momi
m-masuma2@hotmail.comI can't wait to try this recipe!
Honey Baig
baig.h43@yahoo.comThese biscotti are a must-try!
Nokukhanya Duma
nokukhanyad@gmail.comThanks for sharing this recipe!
Deon Cedarvan
cedarvan@yahoo.comI'll definitely be making these biscotti again.
Nijum 5G
n-5g@gmail.comThis recipe is a keeper!
Akira Smoot
s_akira@yahoo.com5 stars!
supernice
supernice@gmail.comI highly recommend this recipe!
Mike Jackson
mikej4@gmail.comThey're also really easy to store, so you can make a batch ahead of time and enjoy them all week long.
Faizi Imran
f.i92@yahoo.comThese biscotti are so easy to make, so they're perfect for busy weeknights.
Gordon Tribby
g-tribby6@hotmail.comI love the addition of the lemon zest and lavender, which give them a really unique and refreshing flavor.
Nontoportia Gama
gama-nontoportia47@gmail.comThese biscotti are the perfect springtime treat! They're light, flavorful, and have just the right amount of sweetness.
Ngong Zebedee
nzebedee@yahoo.comI'm not usually a fan of biscotti, but these are really good! They're not too hard and they have a great flavor.
bashirahmad gilgiti
gilgiti46@hotmail.comThese biscotti are so pretty! I love the pastel colors.
James Stewart
sj33@hotmail.co.ukI love that these biscotti are not too sweet. They're perfect for enjoying with a cup of coffee or tea.
javeria akhlaq
javeria-akhlaq17@yahoo.comThese biscotti are a little more time-consuming to make than some other recipes, but they're definitely worth the effort. They're so flavorful and addictive!
Emily Francis
f_emily31@hotmail.comI was a bit skeptical about the lavender, but it actually works really well in these biscotti. It gives them a subtle floral flavor that's really nice.
Pronix Eron
epronix75@gmail.comThese biscotti are so delicious! The lemon and lavender flavors are a perfect combination, and the biscotti are just the right amount of crunchy. I'll definitely be making these again.
Sandra Seretlo
s_seretlo@yahoo.comI made these biscotti for a brunch party and they were a huge hit! Everyone loved the delicate flavor and the pretty pastel colors. They're also really easy to make, so they're perfect for busy weeknights.
Hadia Rehman
hadia_rehman46@hotmail.co.ukThese biscotti are the perfect springtime treat! They're light, flavorful, and have just the right amount of sweetness. I love the addition of the lemon zest and lavender, which give them a really unique and refreshing flavor.