Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, then twice baked to form a crispy delicious cookie, perfect for dunking!
My husband always brings up the Chocolate Pistachio Biscotti I posted last year. I try not to make those too often because the two of us have no self-control when I bake them (so good!).
This year I played around with this cranberry-pistachio version which I adapted from last year's recipe. I cut back on the butter a bit which created a stickier dough... a bit messy to work with so I sprinkling some flour on the dough and cookie tin or you can handle the dough with wet hands but the results where so darn good I wouldn't change a thing next time!
Pistachio Cranberry Biscotti
Servings: 42 • Size: 1 cookie • Points +: 2 pts • Smart Points: 2
Calories: 65.2 • Fat: 2.1 g • Carb: 10.3 g • Fiber: 0.3 g • Protein: 1.5 g • Sugar: 5 g
Sodium: 24.4 mg
- 1-3/4 cup all purpose flour (+ more for dusting)
- 1-1/2 tsp baking powder
- pinch of salt
- 3/4 cup whole unsalted shelled pistachios
- 1/3 cup craisins
- 2 tbsp unsalted butter, softened
- 3/4 cup superfine sugar (you can put sugar in food processor)
- 2 large eggs
- 1 tsp vanilla extract
Preheat oven to 375°. Line baking sheet with silpat or parchment paper.
In a medium bowl, combine flour, baking powder, and salt. Add pistachios, cranberries and mix.
In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add vanilla and eggs, one at a time. Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough (if too sticky sprinkle flour over it and on work surface). Divide into three pieces and form into long flat logs about 11 inches long x 1-1/2 inches wide.
Place on the lined baking sheets and bake 20-25 minutes.
Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes 36 - 38.