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Cranberry and Pistacios Biscotti Recipe
Cranberry and Pistacios Biscotti Recipe photo by Taste of Home

Cranberry and Pistacios Biscotti Recipe

Read Reviews (6)
5 6
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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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 32 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry Pistachio Biscotti in Healthy Cooking February/March 2011, p17

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.

Reviews for Cranberry and Pistacios Biscotti(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 2, 2011

quick, easy and delicious!

MY REVIEW
Reviewed May. 5, 2011

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!

MY REVIEW
Reviewed Feb. 25, 2011

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

MY REVIEW
Reviewed Feb. 24, 2011

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

MY REVIEW
Reviewed Feb. 11, 2011

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.

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