White Chocolate Pistachio And Cranberry Biscotti – a delicious recipe with sugar, canola oil, eggs, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in the chips, cranberries and pistachios.
2
Divide dough in half. On a parchment paper-lined
3
, shape each half into a 10x1-1/2-in. rectangle with lightly floured hands. Bake 30-35 minutes or until lightly browned.
4
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on
5
.
6
Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
600
kcal
Calories
35
g
Fat
69
g
Carbs
9
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 10 ingredients. The key ingredients include: 3/4 cup sugar, 1/2 cup canola oil, 2 eggs, 1 teaspoon vanilla extract, and more.
Yes, White Chocolate 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
