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Cranberry Pistachio Biscotti

Wonderful for dunking but just as delicious alone, these slightly crunchy biscotti feature the flavorful combo of cranberries and pistachios.—Ruth Know, Annville, Pennsylvania

42 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

1/2 cup dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pistachios
TOPPING:
1 egg, beaten
3 tablespoons coarse sugar

Directions

Place cranberries in a small bowl. Cover with boiling water; let
stand for 5 minutes. Drain and set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in
vanilla. Combine the flour, baking powder and salt; gradually add to
creamed mixture and mix well. Stir in pistachios and cranberries
with liquid.
Divide dough into three portions. On a parchment paper-lined baking
sheet, shape each portion into a 12-in. x 1-1/2-in. rectangle. Brush

2 of 2

Cranberry Pistachio Biscotti (continued)

Directions (continued)

egg over rectangles and sprinkle with coarse sugar. Bake at 375°
for 18-22 minutes or until set and lightly browned. Carefully remove
to wire racks; cool for 15 minutes.
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 6-8 minutes on each side or until edges are browned. Remove
to wire racks to cool completely. Store in an airtight container.
Yield: 3-1/2 dozen.

Nutrition Facts: 1 cookie equals 93 calories, 3 g fat (2 g saturated fat), 23 mg cholesterol, 74 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.