Strawberry-pistachio biscotti
3
Points®
Total time: 2 hr 15 min • Prep: 25 min • Cook: 1 hr 20 min • Serves: 24 • Difficulty: Easy
These crunchy cookies combine the sweetness of berries with the earthiness of pistachios—and the end result is total deliciousness. They're a crumbly, crispy, fruity finish to any meal or can serve as a tasty Italian-inspired treat alongside your afternoon coffee. Pro tip: Pair them with fresh strawberries for even more fruity, good-for-you flavor.
Ingredients
All-purpose flour
1.666 cup(s)
Whole-grain yellow cornmeal
0.25 cup(s)
Sugar
9 Tbsp
Ground cinnamon
0.75 tsp
Baking soda
0.75 tsp
Table salt
0.25 tsp
Shelled pistachio nuts
0.666 cup(s)
Egg(s)
2 large egg(s)
Egg whites
1 large
Vanilla extract
1.25 tsp
Strawberries
8 medium
Freeze-dried strawberries
1 cup(s)
Instructions
1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
2
Pulse flour, cornmeal, sugar, cinnamon, baking soda and salt in food processor until well-combined. Add pistachios; pulse a few times until combined.
3
Add eggs, egg white and vanilla extract; pulse until well blended. Transfer dough to a bowl; fold in strawberry puree and freeze-dried strawberries. Turn dough out onto a lightly floured work surface; knead and roll into 16-inch-long log (dough will be soft and slightly sticky).
4
Transfer dough to prepared pan; flatten log to 1-inch thickness. Bake until light brown and cracked on top, 30-35 minutes. Transfer pan to a cooling rack for 10 minutes. Reduce oven temperature to 325°F.
5
Transfer warm log to work surface. Using a serrated knife, cut log on a sharp diagonal into 24 even slices (about 1/3-inch-thick each); arrange on baking sheet. Bake until firm and crispy, about 10 minutes per side; transfer cookies to cooling rack (biscotti will harden while cooling).
6
Serving size: 1 biscotti
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