Studded with nuts and fruit, our biscotti are filling and scrumptious. They have 32% less saturated fat than the traditional cookie.
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter
2 tablespoons 50/50 butter blend spread (we used Smart Blend)
½ teaspoon almond extract
2 large eggs
⅔ cup pistachios, chopped
½ cup dried tart cherries or cherry-flavor sweetened dried cranberries
- Heat oven to 350°F. Line baking sheet with foil.
- Whisk flours, baking powder and salt in bowl.
- Beat sugar, butter, spread and almond extract in medium bowl with electric mixer on medium speed until combined. Beat in eggs, one at a time. Beat in dry ingredients in thirds. Add pistachios and cherries and beat to combine.
- Form into 2 slightly flat 10 x 2 ½ inch logs. Put on pan and bake 35 minutes. Remove from oven. Cover with moist towel and let stand 10 minutes. Cut crosswise into ⅓-inch thick slices. Lay cut side down on ungreased baking sheets. Bake 12 minutes, turning once.