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Cranberry Pistachio Biscotti
4.80
from
10
votes
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!
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Yield:
42
servings
Course:
Breakfast, Brunch, Dessert, Snack
Cuisine:
American
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
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:
1
cookie
,
Calories:
65.2
kcal
,
Carbohydrates:
10.3
g
,
Protein:
1.5
g
,
Fat:
2.1
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
10
mg
,
Sodium:
24.4
mg
,
Fiber:
0.3
g
,
Sugar:
5
g
- WW Points:
2