Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti
Manfred Koh
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preparation
15
minutes
cooking
90
minutes
Makes 40 cookies

Ingredients

2 1/2
cups
all-purpose flour, spooned and leveled
2
teaspoons
baking powder
1/2
teaspoon
kosher salt
1/2
cup
unsalted butter (1 stick), at room temperature
1
cup
sugar
2
large eggs
1
teaspoon
almond extract
1/2
cup
dried cranberries
1/2
cup
shelled roasted pistachios

Directions

  1. Heat oven to 350º F. In a medium bowl, combine the flour, baking powder, and salt.
  2. With an electric mixer, beat the butter and sugar until just smooth. One at a time, beat in the eggs. Mix in the almond extract. Add the flour mixture and mix until just incorporated. Mix in the cranberries and pistachios.
  3. Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
  4. Reduce oven to 300º F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.
Sara Quessenberry
November 2009

Nutritional Information

  • Per Serving
  • Calories 78
  • Fat 3 g
  • Sat Fat 2 g
  • Cholesterol 17 mg
  • Sodium 49 mg
  • Protein 1 g
  • Protein 11 g
  • Fiber 0 g
What does this mean? See Nutrition 101.

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