Gluten-Free Pistachio Cranberry Biscotti
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Ingredients
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Unit of Measurement
- 300 g toasted pistachios
- 150 g dried cranberries
- 200 g butter
- 200 g sugar
- 700 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 2 g lemon zest
- 10 g salt
- 200 g eggs
Method of Preparation
- Cream together the sugar, salt, zest, and butter.
- Add eggs one at a time until incorporated.
- Add PreGel Five Star Chef Pronto Flamenco (Sponge Cake) - 44628 and paddle until smooth.
- Mix in pistachios and cranberries.
- Let rest in cooler for at least an hour.
- Roll out 400g pieces in plastic wrap to desired length (1/2 sheet pan is a good length)
- Freeze until firm.
- Bake at 350°F/177°C for 18 minutes.
- Let cool then cut to desired shape.
- Re-bake at 350°F/177°C for 5-10 minutes or to desired crispness.