Makes about 3 dozen
These Italian cookies combine the mouth-watering flavors of sweetened cranberries with crunchy pistachios. They make a great holiday gift because they keep well and make a festive "dipper" to morning coffee.
  • 3/4 cup dried sweetened cranberries
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shelled pistachios
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Soak the dried cranberries in hot water and drain.
In an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one a time, and blend until smooth. Add vanilla, flour, baking powder and salt. Mix until just blended (do not overbeat). Drain cranberries. Stir cranberries and pistachios into dough by hand.

Preheat oven to 325°F. Divide dough in half. On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12 to 14 inches long. Place both on a non-stick baking sheet a few inches apart. Bake for 25 minutes or until barely golden.

Let cool for 10 minutes. Slice logs on the diagonal about 1/2-inch thick. Return slices to the baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown. Let cool.
Biscotti will keep for several weeks in an airtight container.
Nutritional Info: 
Per Serving: 200 calories (80 from fat), 9g total fat, 4g saturated fat, 35mg cholesterol, 85mg sodium, 27g carbohydrates, (1 g dietary fiber, 12g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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