cranberry pistachio biscotti cranberry pistachio biscotti Israeli Kitchen This classic Italian treat is packed with wholesome fruit and nuts. (Photo: Sarah F. Berkowitz)

Cranberry pistachio biscotti

These delicious, crispy biscotti cookies are packed with grains, fruit and nuts for a high-fiber, filling snack.

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  • Yield: 3 dozen biscotti
  • Prep time: 40 minutes
  • Cook time: 30 minutes

If you’re going to indulge in baked goods, I say go all the way and have baked greats. This whole grain biscotti is truly divine in both taste and nutrition – it’s packed with grains, fruit and nuts, and has varied flavors and textures, from the chewy craisins to the salty pistachios and creamy white chocolate pieces. And it’s all packed in a slice of biscotti perfection – crispy on the edges and soft on the inside.

As your biscotti is baking, steep your favorite herbal tea and get ready for a real treat. And if you’re the friendly, sharing type, call a friend or neighbor over – this is one recipe that’s too good to keep to yourself!

(This biscotti comes out deliciously crispy with a gluten-free flour blend in place of the whole wheat flour – so if you’re trying to avoid gluten, this is a great first baked good to try!)

Adapted from a recipe by Brynie Greisman in Family Table.

Ingredients

  • 4 eggs
  • 1/2 cup applesauce
  • 3/4 cup oil
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 1/2 cup white whole wheat or gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup rolled oats
  • 1/2 cup salted pistachio pieces
  • 1/2 cup craisins
  • 1/2 cup white chocolate chips, optional
  • Cinnamon and sugar

Directions

Preheat oven to 350°. Line a large baking sheet with parchment paper.

Mix eggs, applesauce, oil, sugar and vanilla until combined. Add flour, baking powder, cinnamon and oats and mix well.

Add pistachios, craisins and white chocolate, if using, and mix gently until just incorporated.

Using damp hands, form two large loaves on the baking sheet. Bake for 30 minutes, or until center is set.

Remove from oven and allow to cool for 5-15 minutes. Slice and turn each piece on its side. Sprinkle with cinnamon and sugar.

Set oven to broil, and place rack on lowest level. Slide baking sheet into the oven, and set timer for 3 minutes. Check to see if edges have gotten toasted – they may need 1-2 more minutes but watch closely or they will burn. If you like your biscotti very toasted, flip over and broil 2 more minutes on the other side.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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