Pistachio-Cranberry Biscotti

48
Servings
2h
Prep Time
50m
Cook Time
2h 50m
Ready In


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Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (25.4 g)
  • Calories 92.8
  • Total Fat - 4 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 18.1 mg
  • Sodium - 73.6 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 4.9 g
  • Protein - 1.9 g
  • Calcium - 29.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 325°F. Line cookie sheet with cooking parchment paper.

Step 2

In large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy.

Step 3

Add orange peel and eggs, one at a time, beating thoroughly after each addition.

Step 4

On low speed, beat in flour, ground nuts, baking powder and salt.

Step 5

Stir in cranberries and 1/2 cup nuts.

Step 6

Divide dough in half. On 1 side of cookie sheet, shape half of dough into 10-inch log. Repeat with remaining dough on same cookie sheet.

Step 7

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.

Step 8

Cool 25 minutes; remove from cookie sheet to cutting board. Cut logs crosswise into 1/2-inch slices; discard ends. Place slices, cut sides down, on cookie sheet.

Step 9

Bake about 18 minutes longer, turning once, until biscotti are crisp and light brown.

Step 10

Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Step 11

Drizzle one side with melted baking chips; let stand until set before storing.

Tips & Variations


No special items needed.

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