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Cranberry pistachio biscotti

August 02, 2013
  • Anne Cusack, Los Angeles Times
Anne Cusack, Los Angeles Times (j9titpnc20090920161004 )

Total time: 2 hours, 15 minutes, plus cooling time

Servings: Makes about 80 cookies

Note: From pastry chef Brian Kim of La Terza in West Hollywood

8 tablespoons (1 stick) butter

1/2 cup sugar

2/3 cup brown sugar, packed

1 egg

2 2/3 cup pastry flour

1 teaspoon baking powder

1 teaspoon cinnamon

Pinch salt

3/4 cup dried cranberries

3/4 cup raw whole pistachios

1. Heat the oven to 325 degrees. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until thoroughly combined and fluffy, about 3 minutes. Add the egg and mix until incorporated.

2. Sift together the flour, baking powder, cinnamon and salt in a large bowl. Add the dry ingredients to the creamed butter-sugar mixture until incorporated. Mix in the cranberries and pistachios on low-medium speed, about 1 minute.

3. On a parchment-lined baking sheet, pat the dough into two logs, 1 1/2 inches wide, 1 inch tall and 16 inches long. Bake for 35 minutes, or until firm. It will be dry and cracked and a light golden brown. Remove from the oven and let cool, about 30 minutes. Meanwhile, lower the oven temperature to 275 degrees.

4. Cut the dough into one-fourth-inch slices and arrange them on a baking sheet. Bake until light golden brown and dry, about 1 hour. Cool thoroughly on a rack.

Each cookie: 47 calories; 1 gram protein; 7 grams carbohydrates; 1 gram fiber; 2 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 10 mg. sodium.

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