Cranberry Pistachio Biscotti

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Francois Payard

Makes 35 biscotti

Source

Ingredients

Parchment paper

2 cups all-purpose flour

2/3 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 egg whites

1 whole egg

3 tablespoons light butter

1/2 cup dried cranberries

1/2 cup slivered almonds

1/3 cup shelled pistachios

Grated zest of 1 lemon

1 tablespoon anise seeds

Vegetable oil cooking spray

Method

Heat oven to 350°. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.