Cranberry and Pistachio Biscotti
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: about 2-1/2 dozen.
This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa
Ingredients
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3/4 cup sugar
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1/4 cup canola oil
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2 large eggs
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2 teaspoons vanilla extract
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1 teaspoon almond extract
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1-3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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2/3 cup chopped pistachios
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1/2 cup dried cranberries
Directions
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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.
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2.
Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
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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.
Nutrition Facts
1 each: 85 calories, 3g fat (0 saturated fat), 13mg cholesterol, 46mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 2g protein.
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