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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry-Pistachio Biscotti

Makes: 60 servings Yield: about 60 biscotti
Prep 40 mins Chill 1 hr Bake 325°F 50 mins Cool 1 hr
Cranberry-Pistachio Biscotti
Ingredients
  • 4 3/4  cups  all-purpose flour
  • 1  tablespoon  baking powder
  • 1/4  teaspoon  salt
  • 1 1/4  cups  butter, softened
  • 1 1/4  cups  sugar
  • 3  eggs
  • 1/2  cup  orange juice
  • 2  teaspoons  vanilla
  • 1 1/2  cups  coarsely chopped pistachio nuts
  • 1  cup  coarsely chopped dried cranberries
  • 1  egg
  • 2  tablespoons  water
Directions

1. In a medium bowl stir together the flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat for 3 to 4 minutes or until light and fluffy. Add the 3 eggs, one at a time, beating well after each addition. Alternately beat in the flour mixture and the orange juice and vanilla. Stir in nuts and cranberries. Cover and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper; set aside. Place dough on a lightly floured surface; divide into four equal portions. Shape each portion into an 11x2-inch roll. Place rolls 2 inches apart on the prepared cookie sheets.

3. In a small bowl whisk together the 1 egg and the water until frothy. Brush egg mixture evenly over rolls. Bake for 30 to 35 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Place cookie sheets on wire racks; cool for 1 hour.

4. Preheat oven to 325 degrees F. Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake for 10 minutes. Turn slices over; bake about 10 minutes more or until dry and crisp. Transfer to a wire rack and let cool.

From the Test Kitchen
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
Nutrition Facts (Cranberry-Pistachio Biscotti)
  • Servings Per Recipe 60,
  • cal. (kcal) 116,
  • Fat, total (g) 6,
  • chol. (mg) 23,
  • sat. fat (g) 3,
  • carb. (g) 15,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 6,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 73,
  • Potassium (mg) 53,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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