Cherry-Pistachio Biscotti

Studded with nuts and fruit, our biscotti are filling and scrumptious. They have 32% less saturated fat than the traditional cookie.

Ingredients

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.

Based on 54 servings.

Per serving: