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White Chocolate Pistachio and Cranberry Biscotti

Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white baking chips
  • 3/4 cup dried cranberries
  • 3/4 cup pistachios

Directions

  • Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios.
  • Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned.
  • Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
    Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts
1 cookie: 134 calories, 7g fat (1g saturated fat), 15mg cholesterol, 81mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • kcmathena
    Dec 22, 2015

    Perfect for a dessert snack or if you like a sweet treat with your morning coffee.

  • lovetryingnewrecipes
    Feb 18, 2015

    These are a winner. Great taste with wonderful ingredients.