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Avocado, Cranberry and Pistachio Biscotti
Recipe by the California Avocado Commission
Yield: 32 biscotti cookies

1 1/4 cups dried cranberries
1/3 cup fresh orange juice
2 teaspoons grated orange peel
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1/4 cup mashed ripe avocado*
2 tablespoons fresh lemon juice
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2/3 cup shelled pistachio nuts
1 tablespoon low-fat milk

In a small pan, combine cranberries and orange juice. Cover and bring to a boil. Remove from heat, stir in orange peel and let stand until ready to use.

Preheat oven to 325 degrees. Sift together flour, baking soda and salt; set aside. In a mixing bowl, combine avocado, lemon juice and sugar. Beat for 1 minute until smooth. Add eggs, 1 at a time, to avocado mixture, beating well until blended. Add vanilla and beat until mixed in. With beater at medium speed, add flour mixture, 1 cup at a time, scraping down bowl after each cup. Beat until blended. Mix in cranberry-orange mixture and pistachio nuts by hand, blending well.

Turn out dough onto lightly floured board. Divide mixture in half. Roll each half on board until lightly coated with flour; form into a 1/2-inch thick and 4-inch wide log. Brush top of each log with milk.

Line a cookie sheet with parchment paper. Transfer logs to cookie sheet and bake for 35 minutes. Remove logs from oven and place on cooling rack. Allow to cool for 20 minutes. Lower oven temperature to 300 degrees.

Slice each log into 1/2-inch-thick slices. Place a cooling rack on a cookie sheet and arrange slices, cut side up. Bake in 300 degree oven for 15 minutes. Turn each cookie over and bake additional 15 minutes; cool. Repeat process with remaining slices. Cool and store in airtight container.

*Large California avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Tip: One-quarter cup mashed avocado is equivalent to approximately one quarter of a large California avocado. Remaining avocado can be used for other recipes, or when mashed, can be stored in the freezer for future use.

Nutrition Information Per Serving: Calories 90; Total Fat 2 g (Sat 0 g, Trans 0 g, Poly 0.4 g, Mono 0.8 g); Cholesterol 20 mg; Sodium 105 mg; Potassium 58 mg; Total Carbohydrates 17 g; Dietary Fiber 1 g; Total Sugars 7 g; Protein 2 g; Vitamin A 42 IU; Vitamin C 2 mg; Calcium 6 mg; Iron 1 mg; Vitamin D 0 IU; Folate 19 mcg; Omega 3 Fatty Acid 0 g 
% Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 4% 
*Percent Daily Values are based on a 2,000-calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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