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Cranberry and Pistachio Biscotti

Total Time

Prep: 25 min. Bake: 30 min.

Makes

about 2-1/2 dozen

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa
Cranberry and Pistachio Biscotti Recipe photo by Taste of Home
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Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chopped pistachios
  • 1/2 cup dried cranberries

Directions

  1. In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
  2. Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
  3. Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 each: 85 calories, 3g fat (0 saturated fat), 13mg cholesterol, 46mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 2g protein.

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