This recipe is one of my favorites, and a perfect base to sub in countless combinations of your favorites (almonds, chocolate chunks, hazelnuts, etc.). The best part? No butter, and it's around 100 calories per serving!
Ingredients:
1/4 cup light olive oil
3/4 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 tbsp orange zest (about 1 full orange)
1 3/4 c flour
1/4 tsp salt
1 tsp baking powder
1/2 c dried cranberries, chopped (Craisins)
1 1/2 c pistachios, rough chop
White chocolate for dipping (optional)
Preheat the oven to 300 degrees F. Get 2 bowls: 1 for your wet mixture, and 1 for your dry.
Dry Bowl: Combine flour, salt, and baking powder.
Wet Bowl: Mix together oil and sugar until well blended. Add in the vanilla and almond extracts, then beat in the eggs one at a time. Mix in orange zest.
Gradually beat mixture from the dry bowl into the wet. Dough should look somewhat 'goopy' and sticky.
Mix in cranberries and pistachios by hand.
Divide dough in half and form two logs, about 12x2 in. each, on a parchment lined cookie sheet. This dough is very sticky, so wet your hands with cool water to make handling a little easier.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes.
I tend to have a hard time getting these to dry out as much as I would like. This last time around I turned the oven up to 325 and it seemed to help a bit.. just keep an eye on them and make sure they don't get too brown.
For a finishing touch, melt white chocolate over a double boiler (or in the microwave) and dip the bottom of each biscotti. If you're planning to dip these in coffee, maybe leave some plain to see which you prefer!
Place on parchment paper and let dry. You can put them in the freezer to drastically cut the time down.
Once dry, transfer to an airtight container. Leave the lid ajar for the first night to get them a little crunchier.
 |
| Enjoy! |
No comments:
Post a Comment