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3 tablespoons unsalted butter
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2 tablespoons granulated sugar
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2 tablespoons light brown sugar
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2/3 cup whole-wheat pastry flour (see Note)
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1/3 cup all-purpose flour
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2 tablespoons all-purpose flour
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1/2 teaspoon baking powder
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1 teaspoon freshly grated orange zest
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2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
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1/3 cup pistachios, preferably unsalted, chopped and toasted (see Tip)
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To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
To toast chopped pistachios: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
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