02 May

Nutritionists Eat: Pistachio Cranberry Biscotti

I love biscotti. Why? First, they’re delicious. Second, they are a relatively light baked good compared to their cookie, cake, brownie cousins because they don’t call for much sugar and the refined flour is more easily substituted for whole wheat. And third, these twice baked biscuits are a great way to incorporate heart healthy fats and antioxidants like nuts into the day, especially for kids who don’t eat many nuts.



I found an awesome recipe via Food Network. The LittleBites blogger and nutritionist in me felt obliged to experiment with some substitutions. And they all worked. Phew. I took out the white chocolate (an ingredient shortage more than health move), substituted 1 cup all purpose with white whole wheat flour, and used Earth’s Balance instead of butter.

 This recipe is just starting point. Feel free to add in almonds, walnuts, brazil nuts, hazelnuts, dried cherries, blueberries, acai berries. Whatever fruit/nut mixture you can conjure.

Pistachio Cranberry Biscotti

Adapted from Giada De Laurentis (Food Network)

Yield: about 20 biscotti

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup white whole-wheat flour
  • 1 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) Earth’s Balance, unsalted, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 3/4 cup pistachios, coarsely chopped (though I must have shelled at least 1.5 cups worth because I kept eating them)
  • 2/3 cup dried cranberries

Directions:

  • Preheat oven to 350 degrees F
  • Line large baking sheet with parchment paper or silicone liner
  • Whisk flour and baking powder until blended
  • In separate bowl using mixer beat sugar, butter, lemon zest, salt. Then beat 1 egg in a time
  • Add flour mixture to wet mix and beat just until blended
  • Stir in nuts, dried fruit
  • Form dough into 13 inch long, 3 inch wide log on prepared baking sheet, using help of rolling pin
  • Bake until light golden, about 40 minutes. Cool for 30 minutes
  • Place log on cutting board. Using sharp knife, cut long on a diagonal into 1/2-3/4 inch thick slices. Arrange biscotti with cut side down on baking sheet. Bake until pale golden, about 15 minutes
  • Transfer to rack and cool completely

As they say in Italy, Buon appetito!

Time for some biscotti trivia: 

Q:  What is the singular form of Biscotti?

A: Biscotto