cooking spray 1½ cups all-purpose flour ¼ cup cornstarch ½ teaspoon baking powder 2 large eggs, lightly beaten ¾ cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon fresh lemon juice ⅛ teaspoon salt ½ cup shelled white pistachio ½ cup dried cranberries
88 Calories (19% from fat) • carb. 16g • pro. 2g • fat 2g • sat. fat 0g • chol. 17mg • sod. 28mg • calc. 11mg • fiber 1g
Preheat oven to 350°F. Lightly coat baking sheet with cooking spray. Place the flour, cornstarch and baking powder in a small bowl; stir to blend and reserve. Place eggs, sugar, vanilla extract, lemon juice, and salt in a large (4-quart) mixing bowl. Using the Cuisinart® SmartPower™ 9-Speed Hand Mixer beaters, gradually increase to Speed 7, and mix until smooth and thick, about 2 minutes. Add dry ingredients to egg mixture in 3 additions, mixing on Speed 1 for 30 seconds after each addition. Add pistachios and cranberries and continue to mix on Speed 1 until just blended. Divide dough in half. Place each half on the baking sheet and shape into 10 x 3 rectangles. Place in preheated 350°F oven and bake until toothpick inserted in center comes out clean, about 12 to 14 minutes. Tops should not be browned. Do not overbake, or biscotti will be too dry. Cool on baking sheet 10 minutes. Cut each rectangle into 10 to 12 slices, each about ¾-inch wide. Place cut side down on baking sheet. Return to oven and bake for an additional 11 to 13 minutes, until crisp. Remove from baking sheet and cool on wire rack. When completely cooled, store in an airtight container.