Biscotti is one of my favorite types of cookies to make...mostly because the recipe makes a lot, looks quite impressive, but really requires little of my time and attention. And this particular biscotti recipe combines the red of dried cranberries and the green of pistachios to make a very festive cookie for Christmas.
Here is what you will need to make these delicious treats:
- 7 eggs
- 1 cup SUCANAT
- 1 1/2 cup peanut butter
- 2 cups pistachios
- 2/3 cup dried cranberries
- 5 1/2 cups whole wheat flour
- 1 teaspoon salt
- 2 teaspoons baking powder
Then for the frosting:
- 1 cup powdered SUCANAT (just run 1 cup of regular SUCANAT through a coffee grinder)
- 1/4 teaspoon almond flavoring
- 2 Tablespoons milk
Mix together the peanut butter and SUCANAT.
Add in the eggs, flour, salt and baking powder.
Finally mix in the cranberries and nuts. (You may have to do the final mixing by kneading the mixture with your hands unless you have a really powerful mixer...a newer Kitchen Aid mixer will not be able to handle this dough. Mine is a Hobart Kitchen Aid from the 1950s and it barely does the job.)
Roll the dough into two logs.
Press the dough out into a long cookie...
...and then slice the dough into thin individual cookies.
Bake the cookies this way at 350 degrees Fahrenheit for 25 minutes, then re-slice and seperate.
Bake again at 200 degrees Fahrenheit for about 45 minutes or until the cookies are hardened.
When cookies have cooled, mix together the frosting ingredients...
...and then drizzle the frosting on top of the cookies.