Cranberry Pistachio Biscotti Recipe
Cranberry Pistachio Biscotti Recipe photo by Taste of Home

Cranberry Pistachio Biscotti Recipe

Publisher Photo
Wonderful for dunking but just as delicious alone, these slightly crunchy biscotti feature the flavorful combo of cranberries and pistachios.—Ruth Know, Annville, Pennsylvania
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES: 42 servings

Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 Eggland's Best® 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 Eggland's Best® Egg, beaten
  • 3 tablespoons coarse sugar

Nutritional 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.

Directions

  1. Place cranberries in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  2. 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.
  3. 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 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.
  4. 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.
Originally published as Cranberry Pistachio Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p76

Nutritional 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.

Reviews for Cranberry Pistachio Biscotti

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MY REVIEW
Reviewed Nov. 10, 2012

Light and crunchy but rather tasteless. Would not make again

MY REVIEW
Reviewed Nov. 6, 2012

Directions direct to cover cranberries with water for 5 min. then drain. Later we're told to add the cranberries with liquid. Which is correct?

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