Chocolate Pistachio Biscotti

By

"Biscotti are great cookies! Crunchy, low in fat and so good! I like making them because once you bake the logs all you need to do is slice and bake again. When the cookies come from the oven, they're ready to eat. No fuss, just good eating."

Gilda Lester, Wilmington, NC

Chocolate Lovers' Contest, Third Place Winner

“Chocolate, pistachios and cranberries are great together. Adding the cranberries to this recipe made it not only sweeter, but healthier, too.”

Gilda Lester - Millsboro, Delaware

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  • 40

Ingredients

  • 1/3 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup pistachios
  • 1/2 cup dried cranberries

Preparation

Step 1

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and cinnamon; add to the creamed mixture and mix well (dough will be sticky). Stir in the chips, pistachios and cranberries.

Divide dough into four portions. On ungreased baking sheets, shape portions into 10-inch-by-2 1/2-inch rectangles. Sprinkle with remaining sugar. Bake at 350 F for 20 to 25 minutes or until set. Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake for 5 to 8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Information:
Per cookie
107 calories
4 g fat (2 g saturated fat)
20 mg cholesterol
48 mg sodium
17 g carbohydrates
1 g fiber
2 g protein

Diabetic Exchanges:
1 starch
1 fat


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