Cranberry, Pistachio & Cornmeal Biscotti

by

Fresco

Posted May 3, 2022 (Last updated May 3, 2022)

Serves

10

Total Time

1hrs 10mins

Calories

180

It's the double-baking that gives biscotti its unique crunch. This recipe adds pistachios and cranberries to flavor the crunch!

recipe-image
    Ingredients

  • All purpose flour icon
    All purpose flour85 g
  • Yellow cornmeal icon
    Yellow cornmeal100 g
  • Baking powder icon
    Baking powder2 g
  • Sea salt icon
    Sea salt2 g
  • Unsalted butter icon
    Unsalted butter40 groom temperature
  • Granulated sugar icon
    Granulated sugar100 g
  • Egg icon
    Egg1
  • Dried cranberries icon
    Dried cranberries60 g
  • Pistachios icon
    Pistachios60 gchopped
  • Lemon icon
    Lemon1zest of
    Method

  • 1. Pre-heat oven - 175°C / 350°F
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add all purpose flour, yellow cornmeal, baking powder and sea salt to a clean medium bowl
  • 4. Add unsalted butter and granulated sugar to a clean large mixing bowl
  • 5. Cream until fluffy - approx 3 min
  • 6. Add egg to the butter-sugar mixture and mix until smooth
  • 7. Transfer dry ingredients to the batter and mix until well combined
  • 8. Add dried cranberries, pistachios and lemon to the dough
  • 9. Mix until just combined
  • 10. Roll the dough to a log about 2'' in diameter
  • 11. Transfer dough to baking sheet
  • 12. Bake until light golden - 30 min, 175°C / 350°F
  • 13. Cut into 1/2 inch slices
  • 14. Arrange closely on the baking sheet
  • 15. Bake until dry - 15 min, 175°C / 350°F

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