Whole Wheat Cranberry Pistachio Biscotti
- Yield: 20 1x
Ingredients
Scale
- 2 cups Wonder Mills Whole Wheat Blend Flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup vegetable oil (or coconut oil)
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup chopped unsalted pistachios
- 1/4 cup dried cranberries
- 1/4 cup white chocolate chips
Garnish
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- Whisk together flour, baking powder and salt and set aside.
- Separately, whisk together sugar, oil, vanilla and eggs. Add the flour mixture to the sugar mixture and fold together until a thick dough is formed. Set the dough aside for 15 minutes.
- Stir in the pistachios, cranberries and white chocolate chips. You may have to use your hands for this sine the dough is very thick.
- Transfer the dough to the baking sheet and form into a 12 inch by 4-5 inch log. Bake for 30 minutes.
- Cool for 10 minutes then slice the biscotti into 1/2 inch slices using a serrated knife. If you want your biscotti even more crunchy, place them on their side on the baking sheet and bake for an additional 10 minutes.
- Cool the cookies completely then you can drizzle with melted white chocolate. You can top the biscotti with more pistachios and dried cranberries, add some toasted coconut, dark chocolate…have fun with the toppings!
