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.
Preheat oven to 375 degrees F.
Line baking sheet with Silpat or parchment paper.
In a medium bowl, combine flour, baking powder, and salt.
Add pistachios, cranberries, and mix.
In a stand mixer, mix butter and sugar on medium speed for half to 1 minute.
Add vanilla and eggs one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough.
Divide into three pieces and form into long flat logs about 11 inches longx1 to 1/2 inches wide.
Place on the lined baking sheets and bake for 20 to 25 minutes.
When cool enough to handle, gently cut the loaves on the angle into ½ inch slices.
Return to the baking sheet fitting as many as you can on the baking sheet.
Bake the biscotti for another 3 to 4 minutes on each side.
- 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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Breads & Doughs