- 2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1/3 cup lightly packed brown sugar
- 2 eggs
- 1 egg white
- 2 tbsp butter, softened
- 1-1/2 tbsp grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped pistachios
Preheat oven to 350°F. Spray a cookie sheet with cooking spray and set aside.
Combine flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat together both sugars, eggs, egg white, butter, lemon zest, lemon juice, and vanilla on medium speed of electric mixer. Stir in flour mixture using wooden spoon, just until blended. Dough will be thick. Add cranberries and pistachios and mix well.
Divide dough in half. On prepared cookie sheet, using lightly floured or greased hands, shape each half into an 8 x 3 x 3/4-inch loaf, placing loaves 3 inches apart.
Bake on middle oven rack for 20 minutes. Remove loaves from cookie sheet and cool on a wire rack for 15 minutes. Reduce oven temperature to 275°F. Transfer loaves to a cutting board. Using a very sharp knife, cut each loaf crosswise on a diagonal into 9 slices. (You’ll have some scraps from the end pieces, so go ahead and eat them. Everyone knows that scraps have zero calories.) Place slices, cut-side down, on same cookie sheet. Return to oven and bake for 8 minutes. Turn biscotti over and bake 8 more minutes. Cool completely on wire rack. Biscotti will harden as they cool.
Makes 18 biscotti
PER COOKIE: 96 calories, 3.2 g total fat (1.1 g saturated fat), 2 g protein, 15 g carbohydrate, 0.7 g fiber, 24 mg cholesterol, 77 mg sodium
From Eat, Shrink and Be Merry by Janet and Greta Podleski