Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti

Recipe Rating: 3.5957
Makes about 3 dozen
Store these crunchy cookies, perfect for dunking in a cup of hot tea, in an airtight container for several weeks.
  • 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, plus more for shaping dough
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup shelled pistachios
Place cranberries in a medium bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.

In a medium bowl, cream butter and sugar at medium-high speed until light and fluffy, about 4 minutes. Add eggs, one a time, and blend until smooth. Add vanilla, flour, baking powder and salt. Mix until just blended. Stir in cranberries and pistachios by hand.

Preheat the 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 until just beginning to brown, about 25 minutes.

Let cool for 10 minutes. Use a serrated knife to slice logs on the diagonal into 1/2-inch-thick slices. Place slices on baking sheet, cut-side up, and bake again for 20 minutes, flipping halfway through baking, until golden brown. Let cool completely.
Nutritional Info: 
Per Serving: Serving size: 2 biscotti, 200 calories (80 from fat), 9g total fat, 4g saturated fat, 35mg cholesterol, 70mg 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.