A festive holiday cookie: pistachio cherry biscotti ~ by Deanna Segrave-Daly, RD
Disclosure: Cumberland Packing Corp. compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. My thoughts and opinions are my own.
When it comes time for holiday gifts or even general cooking making, my go-to is always biscotti. I got into making them years ago from a Cooking Light recipe for Coffee and Hazelnut Biscotti and then I just started experimenting with different flavors (snickerdoodle is probably the most popular one I make.)
This time, our Recipe ReDux members have been challenged by the folks at In the Raw to come up with a holiday baked good or adapt a favorite holiday recipe using their new Monk Fruit In The Raw Bakers Bag. And since every December, I’m making several batches of pistachio cherry biscotti, I thought I’d see how my recipe would work using this zero-calorie sweetener.
So a little background on Monk Fruit In the Raw:
- It’s made from vine ripened monk fruit (also known as luo han guo) – a fruit that’s been harvested in Southern China for over 800 years.
- It’s 100% natural and zero calories.
- It has a clean, sweet taste.
The Monk Fruit In the Raw Bakers’ Bag is brand new and being rolled out into supermarkets across the country. These baking tips came in handy for me:
- Cup for cup, it measures like sugar.
- For best results, don’t substitute ALL the sugar in your recipe for Monk Fruit In the Raw. (I learned the hard way the first time around.) Start with replacing half of the sugar.
- To replace some of volume and moistness that regular sugar brings to a recipe, add extra nuts or dried fruit.
Holiday Pistachio & Cherry Biscotti – The Recipe ReDux
- Yield: 2 dozen biscotti 1x
- 1 1/2 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 1/2 cup Monk Fruit In The Raw
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspon salt
- 3 tablespoons canola oil
- 2 tablespoons water
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup dried cherries
- 1/4 cup pistachios
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together flours, Monk Fruit in The Raw, sugar, baking powder and salt.
- Mix canola oil, water, eggs, vanilla extract, dried cherries and pistachios until dough starts to come together. Divide the dough in half.
- On a floured surface, roll out dough into a 12-inch long x 2-inch wide x 1/4-inch thick log. Repeat with other dough half.
- Place logs onto a greased cookie tray and bake for 25-30 minutes or until slightly browned.
- Remove from oven and transfer logs to rack. Cool for 10 minutes.
- Using a serrated knife and cutting board, slice logs into 1/2-inch wide cookies.
- Place back on cookie tray and bake for 15 more minutes, turning cookies over half way through baking.
- Remove from oven and place on racks.
After my first attempt failed (I replaced all the sugar with 3/4 cup Monk Fruit In The Raw and used too much flour which resulted in biscotti batter crumbs), my second batch using a little less flour and a combination of 1/2 cup MFITR with 1/4 cup sugar was the winner.
Original Biscotti: 95 calories, 9 grams sugar per cookie
Biscotti using Monk Fruit In the Raw: 70 calories, 2.5 grams sugar per cookie
Did you know about monk fruit? Have you ever used a sugar substitute in baking? What were the results?
Check out all of the lower calorie holiday treats our ReDuxers came up with for this challenge below!