Pistachio Cranberry Biscotti Recipe

These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

16

cookies

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

16

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 1-1/2

    cups dried cranberries

  • 2

    tablespoons orange juice

  • 1/3

    cup butter, softened

  • 2/3

    cup sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1

    cup shelled pistachios

  • 4

    teaspoons grated lemon peel

  • ICING:

  • 1

    cup confectioners' sugar

  • 1

    teaspoon grated lemon peel

  • 1 to 2

    tablespoons fat-free milk

Directions

Directions Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough. On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool. For icing, combine confectioners' sugar and lemon peel in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container. Yield: 5 dozen.

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