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Pistachio Cranberry Biscotti

 Pistachio Cranberry Biscotti
These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio
30 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 1-1/2 cups dried cranberries
  • 2 tablespoons orange juice
  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled pistachios
  • 4 teaspoons grated lemon peel
  • ICING:
  • 1 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 to 2 tablespoons fat-free milk

Directions

  • Place cranberries in a small bowl; sprinkle with orange juice. In a
  • large bowl, cream butter and sugar until light and fluffy. Add eggs,
  • one at a time, beating well after each addition. Beat in vanilla.
  • Combine the flour, baking powder and salt; gradually add to creamed
  • mixture. Stir in pistachios and lemon peel. Drain cranberries; stir
  • into dough.
  • On a lightly floured surface, divide dough into thirds. On a baking
  • sheet coated with cooking spray, shape each portion into a 12-in. x

2 of 2

Pistachio Cranberry Biscotti (continued)

Directions (continued)

  • 2-in. rectangle. Bake at 350° for 20-25 minutes or until golden
  • brown. Cool for 5 minutes.
  • Transfer to a cutting board; with a serrated knife, cut each loaf
  • into 20 slices. Place cut side down on baking sheets coated with
  • cooking spray. Bake for 12-15 minutes or until firm, turning once.
  • Remove to wire racks to cool.
  • For icing, combine confectioners' sugar and lemon peel in a small
  • bowl; stir in enough milk to achieve desired drizzling consistency.
  • Drizzle over biscotti. Store in an airtight container. Yield: 5
  • dozen.
Nutritional Facts: 2 cookies equals 129 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 109 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.