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Pistachio Cranberry Biscotti

These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio

30 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

1-1/2 cups dried cranberries
2 tablespoons orange juice
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shelled pistachios
4 teaspoons grated lemon peel
ICING:
1 cup confectioners' sugar
1 teaspoon grated lemon peel
1 to 2 tablespoons fat-free milk

Directions

Place cranberries in a small bowl; sprinkle with orange juice. In a
large bowl, cream butter and sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and salt; gradually add to creamed
mixture. Stir in pistachios and lemon peel. Drain cranberries; stir
into dough.
On a lightly floured surface, divide dough into thirds. On a baking
sheet coated with cooking spray, shape each portion into a 12-in. x

2 of 2

Pistachio Cranberry Biscotti (continued)

Directions (continued)

2-in. rectangle. Bake at 350° for 20-25 minutes or until golden
brown. Cool for 5 minutes.
Transfer to a cutting board; with a serrated knife, cut each loaf
into 20 slices. Place cut side down on baking sheets coated with
cooking spray. Bake for 12-15 minutes or until firm, turning once.
Remove to wire racks to cool.
For icing, combine confectioners' sugar and lemon peel in a small
bowl; stir in enough milk to achieve desired drizzling consistency.
Drizzle over biscotti. Store in an airtight container. Yield: 5
dozen.

Nutrition Facts: 2 cookies equals 129 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 109 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.