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Pistachio Cranberry Biscotti

Total Time

Prep: 30 min. Bake: 35 min. + cooling

Makes

5 dozen

These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio
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Ingredients

  • 1-1/2 cups dried cranberries
  • 2 tablespoons orange juice
  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled pistachios
  • 4 teaspoons grated lemon zest
  • ICING:
  • 1 cup confectioners' sugar
  • 1 teaspoon grated lemon zest
  • 1 to 2 tablespoons fat-free milk

Directions

  1. Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough.
  2. On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes.
  3. Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool.
  4. For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.

Nutrition Facts

2 each: 129 calories, 4g fat (2g saturated fat), 20mg cholesterol, 109mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 2g protein.

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