Cranberry Pistachio Biscotti – a delicious recipe with all-purpose, baking powder, salt, eggs, granulated sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F.
2
Cookie sheet, greased.
3
In a medium bowl, combine flour, baking powder and salt.
4
In a large bowl, beat eggs, sugar, butter and vanilla until blended. Gradually add dry ingredients until a sticky dough forms. Using floured hands, work in cranberries and nuts until evenly distributed and dough is smooth.
5
Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes or until browned.
6
Cool on sheet for 10 minutes, then cut into slices 1/2 to 3/4 inch thick. Arrange slices upright on cookie sheet. Lower oven heat to 300u00b0F and bake for 20 to 25 minutes or until firm and dry. Immediately transfer to wire racks. Makes about 3 dozen.
7
500 Best Cookies, Bars & Squares.
898
kcal
Calories
40
g
Fat
113
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 3 eggs, and more.
Yes, Cranberry Pistachio Biscotti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
