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RECIPES/Desserts
The green from the pistachio and the red from the cranberries make this dessert festive for the season. They are perfect to serve with a cup of coffee or tea for dunking at the end of any holiday meal.
Lavender Biscotti with Pistachio and Cranberries
INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 tablespoon dried lavender (I got mine from Asian Supermarket, also available online here)
Zest of 1/2 a lemon, grated
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
3/4 cup dried cranberries
Instructions
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.

In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, lavender, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time. Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and cranberries with a rubber spatula.

Slightly flour both hands, transfer the dough onto the prepared baking sheet. Form the dough into a log. Approximately 14-inch in length and 3-inch in width. Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.

Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 1/2-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.
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RECIPE FACTS

Servings: 24

Nutritional information per serving

No nutrition information available

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