Print Options

Back to Cranberry Pistachio Biscotti >

Include these items:

Select reviews >

Taste of Home Logo

Cranberry Pistachio Biscotti

 Cranberry Pistachio Biscotti
Wonderful for dunking but just as delicious alone, these slightly crunchy biscotti feature the flavorful combo of cranberries and pistachios.—Ruth Know, Annville, Pennsylvania
42 ServingsPrep: 40 min. Bake: 25 min. + cooling

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 McCormick® Pure 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

Directions

  • Place cranberries in a small bowl. Cover with boiling water; let
  • stand for 5 minutes. Drain and set aside.
  • 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.
  • 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

2 of 2

Cranberry Pistachio Biscotti (continued)

Directions (continued)

  • 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.
  • 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.
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.