Cranberry Pistachio Biscotti Recipe

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Zoey
Zoey December 8, 2020
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How To Make Cranberry Pistachio Biscotti

Pair your morning coffee with this pistachio biscotti made with Italian biscotti cookies loaded with pistachios and cranberries, baked to a tasty cookie.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1cupall purpose flour,plus more for dusting
  • 1tspbaking powder
  • salt
  • ¾cupwhole unsalted shelled pistachios
  • cupcraisins
  • 2tbspunsalted butter,softened
  • ¾cupsuperfine sugar,you can put sugar in food processor
  • 2large eggs
  • 1tspvanilla extract

Instructions

  1. Preheat oven to 375 degrees F.

  2. Line baking sheet with Silpat or parchment paper.

  3. In a medium bowl, combine flour, baking powder, and salt.

  4. Add pistachios, cranberries, and mix.

  5. In a stand mixer, mix butter and sugar on medium speed for half to 1 minute.

  6. Add vanilla and eggs one at a time.

  7. Add the dry ingredients and mix on low speed until just combined to make a dough.

  8. Remove the dough.

  9. Divide into three pieces and form into long flat logs about 11 inches longx1 to 1/2 inches wide.

  10. Place on the lined baking sheets and bake for 20 to 25 minutes.

  11. When cool enough to handle, gently cut the loaves on the angle into ½ inch slices.

  12. Return to the baking sheet fitting as many as you can on the baking sheet.

  13. Bake the biscotti for another 3 to 4 minutes on each side.

Nutrition

  • Calories: 48.01kcal
  • Fat: 1.81g
  • Saturated Fat: 0.55g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 0.76g
  • Polyunsaturated Fat: 0.39g
  • Carbohydrates: 7.15g
  • Fiber: 0.36g
  • Sugar: 4.25g
  • Protein: 1.06g
  • Cholesterol: 10.31mg
  • Sodium: 29.84mg
  • Calcium: 12.47mg
  • Potassium: 29.76mg
  • Iron: 0.29mg
  • Vitamin A: 8.90µg
  • Vitamin C: 0.12mg
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