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Pistachio Cranberry Biscotti Recipe

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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

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • ICING:
  • 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
  • 1 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 to 2 tablespoons fat-free milk

Details

Servings 16
Preparation time 15mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

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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