pistachio cranberry biscotti samira"s kitchen episode # 503 بقصم فستق وكرانبيري بقصم ايطالي

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

Prepare the dough for the biscotti.

In a mixing bowl, add flour, baking powder, ground cinnamon, nutmeg, and salt.

Add softened butter to the mixing bowl and cream it.

Add brown sugar and vanilla to the butter and mix well.

Add an egg to the mixture and combine.

Gradually add the flour mixture to the wet ingredients and mix until combined.

Fold in the pistachios and cranberries into the dough.

Divide the dough into two equal parts and shape each into a log.

Place the logs on a baking sheet lined with parchment paper and flatten them slightly.

Bake the biscotti logs in the oven at 350°F for about 20 minutes until they are set.

Remove from the oven and let cool for 15 to 20 minutes.

Slice the logs into pieces and place them back on the baking sheet.

Bake the sliced biscotti again for 10 to 15 minutes until they are crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens