Cranberry Pistachio Biscotti

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, twice baked to form a crispy delicious cookie, perfect for dunking!

Pistachio Cranberry Biscotti

A few other favorites are Chocolate Pistachio Biscotti, Pumpkin Hazelnut White Chocolate Biscotti and Chocolate Chocolate Chip Biscotti.

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!

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Cranberry Pistachio Biscotti

65.2 Cals 1.5 Protein 10.3 Carbs 2.1 Fats

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Yield: 42 servings

COURSE: Breakfast, Brunch, Dessert, Snack

CUISINE: American

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, twice baked to form a crispy delicious cookie, perfect for dunking!

Ingredients

• 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

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Instructions

• 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.
• When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
• 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.

Notes

Makes 36 - 38

Nutrition

Serving: 1cookie, Calories: 65.2kcal, Carbohydrates: 10.3g, Protein: 1.5g, Fat: 2.1g, Saturated Fat: 0.5g, Cholesterol: 10mg, Sodium: 24.4mg, Fiber: 0.3g, Sugar: 5g

WW Points Plus: 2

Keywords: biscotti cookies, breakfast cookies, Cranberry Pistachio Biscotti, healthy biscotti recipe