What can beat a dunked biscotti for morning tea? Its simply the best low fat cookies that goes so well with coffee. I have made a little twist to the original biscotti recipe from JOYOFBAKING.COM, i cut its sugar by 10% and add a little more vanilla (which im a vanilla fanatic)
Cranberry Pistachio Biscotti Recipe:Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.
Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake forabout 25 minutesor until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks. (which shouldnt be a concern as it will run out in a snap!)
This recipe give it a very nice crunchy texture and perfecting taste. Enjoy guys!