Published: · Last Updated: by Dr. Sonali Ruder · This post may contain affiliate links · As an Amazon Influencer, I earn from qualifying purchases · 3 Comments
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MyCranberry Pine Nut Biscottiare crispy, lightly sweetened and studded with nutritious ingredients like cranberries and pine nuts. They're perfect for the holidays!
Do you love indulging in homemade cookies during the holiday season? It's often difficult to find cookies that are nutritious and not packed with packed with butter and sugar.
Traditional biscotti, however, are a naturally healthy dessert compared to most cookies because they're lightly sweetened and they don't contain any fat in the form of butter or oil. In fact, the moisture comes solely from eggs.
Some American versions of biscotti do use butter in the dough to produce a more tender cookie. However, my recipe forCranberry Pine Nut Biscottisticks with tradition, which makes it a much healthier option. If you prefer chocolate, try my Dark Chocolate Almond Biscotti.
What is biscotti?
Biscotti are traditional Italian cookies that are baked twice to make them dry and crispy. The word biscotti is derived from "bis" meaning "twice" in Italian and "cotto" meaning baked or cooked.
To make biscotti, the dough is typically shaped into a log and baked. Then the cooked dough is sliced diagonally into cookies and baked a second time to produce a crispy, hard texture.
The process of baking twice draws out any moisture, giving the biscotti a long shelf life. Because of their good storage ability, when they were created many centuries ago, they were a common staple for sailors and soldiers who were often away for months at a time.
In Italy, biscotti are traditionally served after dinner with vin santo, a sweet dessert wine, but they are also commonly served with cappuccinos and other coffee drinks. Their long shape makes them ideal for dunking.
Cranberry Pine Nut Biscotti
MyCranberry Pine Nut Biscottiare crispy, lightly sweetened and studded with nutritious ingredients like cranberries and pine nuts.
To incorporate whole grains into the recipe, I use a 50:50 mix of white whole wheat flour and all-purpose flour. White whole wheat flour has all of the nutritional benefits of whole wheat flour but with a more delicate texture that's perfect for baked goods.
Read my post about the nutritional benefits of whole grains.
I also like to add a bit of orange zest to the dough as it nicely complements the other flavors.
So this holiday season, go ahead and enjoy one or two of my delicious biscotti. You can satisfy your sweet tooth without any of the guilt. Happy Holidays!
More Tasty Desserts
- Dark Chocolate Almond Biscotti
- Slow Cooker (Crockpot) Apple Crisp
- Giant Peanut Butter Cup Rice Cake
- Baked Apple Cider Donuts
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Recipe
Cranberry Pine Nut Biscotti
MyCranberry Pine Nut Biscottiare crispy, lightly sweetened and studded with nutritious ingredients like cranberries and pine nuts- they're perfect for the holidays!
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 24
Calories: 141kcal
Author: Dr. Sonali Ruder
Equipment
Ingredients
- 1 ¼ cups all purpose flour
- 1 ¼ cups white whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup pine nuts
- ½ cup reduced sugar Craisins (dried cranberries)
- 3 large eggs
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla
- 2 teaspoons orange zest
US Customary - Metric
Instructions
Preheat oven to 325 degrees F.
Whisk the flours, baking powder, and salt together in a large bowl. Stir in the pine nuts and dried cranberries until well combined.
Place the eggs, sugars, vanilla and orange zest in the bowl of a stand mixer and beat with the paddle attachment until well incorporated.
Add the dry ingredients and continue to mix until a stiff dough forms.
Divide the dough in half and place the balls of dough on a cutting board dusted lightly with flour. Roll each ball out into a log roughly 9 inches long by 2 inches wide. Place them on a baking sheet lined with a nonstick silicone baking mat or parchment paper. Press down on the top of the logs to flatten them slightly.
Bake 28-30 minutes until firm to the touch. As they cook, the logs will spread out slightly. Remove from the oven and cool on a wire rack for 10 minutes.
Transfer the logs to a cutting board and using a serrated knife, cut them on a diagonal into ¾-inch thick slices.
Arrange the slices upright on the baking sheet and place it back in the oven. Bake an additional 15-20 minutes (cook longer for extra crispy biscotti).
Remove from the oven and cool on a wire rack before serving.
Nutrition
Serving: 0g | Calories: 141kcal | Carbohydrates: 25.2g | Protein: 3.6g | Fat: 3.1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 2.4g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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About the author
Dr. Sonali Ruder
Meet Dr. Sonali Ruder aka The Foodie Physician- ER doctor, chef, culinary creator & mom.
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Reader Interactions
Comments
Wendy says
I am a big fan of biscotti, but have never tried using whole wheat flour in biscotti. The nutty flavor of whole wheat must taste great as well as being more nutritious in these cookies. You had me at "cranberry"!
Reply
Susan @ chemifarma says
It has more proteins than the other 🙂 Lovely make thanks you for this share. the biscuit looks crusty.
Reply
sonaliruder says
Thank you for your comment!
Reply
