Chocolate  Pistachio Biscotti

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Cranberry juice is often recommended for the prevention and treatment of urinary tract and bladder infections, but the tiny fruits have more many more health benefits. A 2009 study published in the "Health Studies Journal" reports that low-sugar dried cranberries can help regulate blood sugar levels in individuals with type 2 diabetes. A 2010 study published in the "Journal of Food Science" found that dried cranberries retain many of their antioxidants when they are freeze-dried, hot air-dried or vacuum-microwave dried. The antioxidants in dried cranberries can help reduce inflammation, cutting your risk of chronic health problems, such as heart disease and cancer.

Dried cranberries often contain large amounts of added sugar, which helps preserve the fruit and balance out the fruit's natural tart flavor.  So if sugar is a concern, then you will have to look for low-sugar dried cranberries to reduce the sugar in these biscotti

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Chocolate Pistachio Biscotti Recipe

Ingredients:

• 1/3 cup butter at room temperature
• 1 cup plus, 1 Tablespoon sugar, divided.
• 3 eggs
• 2 teaspoons of vanilla extract
• 2-3/4 cups all purpose flour
• 1/3 cup baking cocoa
• 2 -1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup semisweet chocolate chips
•  1/2 cup pistachio nuts
• 1/2 cup dried cranberries

Directions:

1. Line a baking sheet with parchment paper, or a silicon baking mat.
2. Position one of your oven racks in the middle of your oven and preheat to 350 degrees F.
3. In a large bowl, cream butter and 1 cup of sugar until light and fluffy.
4. Continue beating while adding one egg at a time, add vanilla and beat well
5. In another bowl, combine flour, cocoa, baking powder and cinnamon and whisk together thoroughly.
6. Add the butter and sugar blend to the flour blend and mix well.
7. Stir in the chocolate chips, cranberries and pistachios, blend until evenly distributed.
8. Turn dough on to lightly floured surface and knead briefly, until dough comes together.
9. Divide into two equal portions and transfer to prepared baking sheet.  Shape each portion into a 10x1 ½ inch log. Sprinkle each with remaining sugar.
10. Place into preheated oven and bake for 20-25 minutes or until set.
11. Remove from oven and place pan on rack to cool for 10 minutes.
12. Transfer logs to a cutting board and slice each log in about 10 slices.  Return biscotti to pan, placing on a cut side.
    Return to oven and bake for 5-8 minutes, turn over and bake on other side for an additional –8 minutes.  Biscotti should be slightly crisp on edges.
13. Remove from oven and place biscotti on cooling racks, cool completely.
14. Store in an airtight container to maintain freshness. 

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These Chocolate Pistachio Biscotti become amazing when you use the best nuts, dried cranberries and cocoa you can afford.  I purcahse a lot of my ingredients on line, I get the best quality at  great price and save a great deal of time, not running from store to store looking for the best.

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