Italian Biscotti
recipe

Delicious and crunchy Italian biscotti with sweet bits. These cookie treats are perfect for snacking or pairing with coffee.
Preparation Time: 1 hour
Serving Size: About 20 cookie pieces
Ingredients:
- 100 g butter
- 1.75 dl sugar
- 1 tsp vanilla sugar
- 2 eggs
- 4 dl all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 dl shelled pistachios
- 1.5 dl dried cranberries
Instructions:
1. Allow the butter to soften at room temperature in advance.
2. Cream the softened butter and sugar in a bowl. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, along with the halved pistachios and dried cranberries. Mix the dough with a dough hook.
4. Divide the dough into two portions and shape them into two logs. Place the logs on a baking sheet lined with parchment paper and slightly flatten them.
5. Bake in the oven at cookie level for 20-30 minutes, until golden brown. Remove the tray from the oven and cut the logs into slices about two centimeters thick.
6. Arrange the pieces slightly apart and bake for another 10 minutes, until the cookies are dry. Allow the cookies to cool.
Nutritional Information (per cookie piece, about 20 pieces):
Calories: 130 kcal
Protein: 2 g
Carbohydrates: 18 g
Fat: 6 g
Sugars: 8 g
Fiber: 1 g

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