These were unexpectedly delightful, as flour was carefully sifted out, the pistachios and raisins stirred in. Whipping up the egg whites, I could see them turn out into froth similar to that of lattes. They form a clumpy, damp dough on parchment before the first baking, and turn out to be a chewy loaf, fragrance with cinnamon. Sliced, and re-baked, the cinnamon smell of Christmas (though it isn't) emanates from the oven, and greets my nose before it appears.
Sweet and not too challenging, this recipe requires less than half an hour, and a glass of milk to dunk.
Cranberry Pistachio Biscotti
1/4 c flour
1/3 tsk baking powder
1 egg white
Sprinkle of cinnamon
1 tbsp sweetener
1/4 tsp vanilla extract
1 tbsp chopped pistachio
1 tbsp dried cranberries/raisins
1. Combine all ingredients except egg white.
2. Whisk egg white until extremely fluffy.
3. Fold into ingredients mixture carefully.
4. Shape the dough into a ~ 2 x 3 rectangle on parchment and bake at 180c for 10 minutes.
5. Remove from oven and switch it to 160c. When it cools enough for you to handle, slice into 1/2 inch pieces and bake cut side up for 10 more minutes, flipping halfway in between.
5. Serve with milk and enjoy.