Pistachio And Cranberry Biscotti – a delicious recipe with flour, sugar, baking powder, eggs, brandy, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Mix dry ingredients (except the nuts and dried cranberries) together in a medium bowl. In a separate bowl mix the liquids together, then add to the dry ingredients and mix until combined (the dough will be fairly stiff). Stir in the nuts and cranberries.
3
Shape the dough into 2 flattish logs, making the ends as square as possible. Place the logs on a buttered cookie sheet.
4
Bake for 20 minutes at 350u00b0F, or until done through. Remove from the oven and let cool to the touch.
5
Using a serrated knife, slice the biscotti on a slight diagonal into 3/4-inch pieces. Place the pieces back on the cookie sheet cut side down. Bake again for 15 minutes until the cookies are a golden brown.
6
Store in a tight tin. Cookies store well for weeks.
476
kcal
Calories
8
g
Fat
85
g
Carbs
16
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 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 cup sugar, 1 teaspoons baking powder, 3 eggs, and more.
Yes, Pistachio And Cranberry 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
