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Cranberry Pistachio Biscotti

Orange Icon  Cranberry Pistachio Biscotti

Orange Icon  Cranberry Pistachio Biscotti

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Submitted by: Diana Radica

Prep Time: 15 Minutes

Cook Time: 0 Seconds

Servings: 18

Colourful and healthy biscotti recipe. You can make 18 large biscotti or 34 small ones. I'm not sure of the serving breakdown, but it would depend on the size of the biscotti

  • 3 egg, omega-3, cage-free, organic
  • 1/2 c. coconut sugar, organic
  • 1/2 c. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2 tsp. vanilla extract, organic
  • 2 1/2 c. flour, spelt, whole-grain, organic
  • 3 tsp. baking powder, organic, gluten & aluminum-free
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/3 c. cranberries, dried, organic
  • 1/2 c. pistachios, raw, organic

In large bowl, beat eggs; gradually beat in sugar, butter and vanilla. Mix together flour, baking powder and salt; stir into egg mixture to make soft, sticky dough. Add cranberries and pistachios; mix with spoon, then with floured hands, until dough is smooth and fruit and nuts evenly distributed. Turn dough out of bowl and shape into a large ball. Divide in half; shape each into 7-inch log; flatten to 4-inches wide with slightly rounded edges. Place logs 4-inches apart on greased large baking sheet. OR Alternatively, divide dough into thirds; shape each into 7-inch log; flatten to 2-inches wide with slightly rounded edges. Place logs 4-inches apart on greased large baking sheet. I prefer them smaller. Bake in 350 of oven for about 20 minutes or until firm to the touch. Let cool for 10 minutes on baking sheet. Transfer logs to cutting board; with sharp knife, cut on slight diagonal into slices 3/4-inch wide, carefully place on baking sheet cut side up. Reduce oven temperature to 300 F. Bake slices for 20 to 25 minutes or until firm and dry. Let cool and enjoy.

I've used palm sugar instead of xylitol and it came out great as well.