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Cranberry and Pistacios Biscotti

 Cranberry and Pistacios Biscotti
This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa
32 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1-3/4 cups King Arthur Unbleached 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.

2 of 2

Cranberry and Pistacios Biscotti (continued)

Directions (continued)

  • 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.