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Pistachio-Cranberry Biscotti for a Crowd

Field editor Dawn Fagerstrom of Warren Minnesota says friends were delighted to receive her fruit and nut biscotti mix. “Layer the dry ingredients in a clear jar, add a bow and attach the instructions for preparation and baking,” she notes.
  • Total Time
    Prep: 15 min. + chilling Bake: 35 min. + cooling
  • Makes
    16 cookies


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup sugar, divided
  • 3/4 cup pistachios
  • 3/4 cup dried cranberries or cherries
  • 1/3 cup butter, softened
  • 2 eggs


  • Combine flour and baking powder; pour into a wide-mouth 1-qt. glass container with a tight-fitting lid. Sprinkle cinnamon around edge of container. Layer with 1/3 cup sugar, pistachios and cranberries, packing each layer tightly (do not mix). Pour remaining sugar down the center. Cover and store in a cool, dry place for up to 6 months.
  • To prepare biscotti: In a large bowl, beat butter and eggs. Gradually stir in biscotti mix (dough will be sticky). Chill for 30 minutes.
  • Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 25-30 minutes or until firm. Cool for 5 minutes.
  • Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in.-thick slices. Place cut side down on an ungreased baking sheet. Bake for 5 minutes. Turn and bake 5-6 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 each: 183 calories, 7g fat (3g saturated fat), 37mg cholesterol, 121mg sodium, 27g carbohydrate (13g sugars, 1g fiber), 4g protein.
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