Chocolate Pistachio Biscotti
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 40 cookies.
Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
Ingredients
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1/3 cup butter, softened
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1 cup plus 1 tablespoon sugar, divided
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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2-3/4 cups all-purpose flour
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1/3 cup baking cocoa
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2-1/2 teaspoons baking powder
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1/2 teaspoon ground cinnamon
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1 cup semisweet chocolate chips
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1/2 cup pistachios
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1/2 cup dried cranberries
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries.
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2.
Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes.
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3.
Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 biscotti: 107 calories, 4g fat (2g saturated fat), 20mg cholesterol, 48mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein.
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