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

Pistachio Cranberry Biscotti Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cookies


Ingredients

  • Ingredients

  • 1-½

    cups dried cranberries

  • 2

    tablespoons orange juice

  • cup butter, softened

  • cup sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • ½

    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.


Nutrition

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