Pistachio and Cranberry Biscotti
- 2 cups white whole-wheat flour
- 1/2 cup almond flour (available at specialty stores)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, 1 separated
- 1/4 cup light olive oil
- 1/2 cup plus 1 tablespoon turbinado sugar
- 2 teaspoons finely grated orange zest
- 1/2 cup coarsely chopped dried apricots
- 1/2 cup coarsely chopped dried cranberries
- 1/2 cup coarsely chopped unsalted pistachios
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone liner.
- In a medium bowl, whisk together flours, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, beat together 1 whole egg, 1 yolk (reserve egg white), olive oil, and 1/2 cup sugar with a wooden spoon until smooth. Gradually add the flour mixture while mixing until just combined. Stir in orange zest, apricots, cranberries, and pistachios.
- On a floured work surface, form dough into 2 logs approximately 10 inches long. Place on the baking sheet and flatten each log until about 1 inch high and 2 inches wide. Brush each log with reserved egg white and sprinkle with reserved tablespoon of sugar.
- Bake for about 30 minutes or until biscotti are lightly browned and surfaces begin to crack. Remove from oven and cool for 10 minutes, then place logs onto a cutting board using a large spatula.
- Reduce oven temperature to 325 degrees. When logs are cool enough to handle, cut into 1/2-inch-thick slices on the diagonal using a serrated knife.
- Return slices to baking sheet and bake for 10 to 15 minutes more, depending on the crispness desired. Cool completely on a wire rack.
Per serving: 95 kcal cal., 4 g fat (1 g sat. fat), 41 mg sodium, 2 g fiber, 6 g sugar, 2 g pro., 19 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet