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Cranberry Pistachio Biscotti Recipe

Cranberry Pistachio Biscotti Recipe photo by Taste of Home

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This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa

This recipe is:

Healthy

Diabetic Friendly

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Cranberry Pistachio Biscotti Recipe

Prep: 25 min. Bake: 30 min.

Yield: 32 Servings

25 30 55

Ingredients

3/4 cup sugar
1/4 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

Directions

In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

Nutritional Facts 1 cookie equals 85 calories, 3 g fat (trace saturated fat), 13 mg cholesterol, 46 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

Originally published as Cranberry Pistachio Biscotti in Healthy Cooking February/March 2011, p17

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Reviews for Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

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(1-6) of 6 reviews

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Reviewed on Jun. 02, 2011 by Valeriemarie

quick, easy and delicious!

Reviewed on May. 05, 2011 by CStrat

This was my first attempt at biscotti, and I was very pleased with the results. Have made it twice so far - first with pecans (didn't have pistachios on hand); excellent! Second time used the pistachios - again, very good! Everyone really liked them. I will make over and over again - they're low sodium, low fat...yummy....and a real hit!

Reviewed on Feb. 25, 2011 by wptrains

would definitely make this recipe again. Loved the flavor of the pistachios with the cranberries. It would make a great Christmas gift.

Reviewed on Feb. 24, 2011 by chrissteve

This turned out as good as or maybe better than commercial biscotti! I gave some as a gift because it was so good!

Reviewed on Feb. 11, 2011 by sldudding

This recipe is excellent. Just did one thing different. Although cranberries would be good, I chopped the same amount of dried cherries and it was a delicious combination.

Reviewed on Jan. 30, 2011 by danielleylee

I couldn't wait to make these!!! I did change just a few things. 1st I used 1/2 cup of whole wheat flour and 1 and 1/4 cup of AP flour. 2nd used one whole egg and and 2 egg whites. I would make these again for sure!