These Italian cookies combine the mouth-watering flavors of sweetened cranberries with crunchy pistachios. They make a great holiday gift because they keep well and make a festive "dipper" to morning coffee.
Special Diets:
Method
Soak the dried cranberries in hot water for 5 minutes, then drain and set aside.
In an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one a time, and blend until smooth.
Add vanilla, flour, baking powder and salt.
Mix until just blended (do not overbeat).
Drain cranberries.
Stir cranberries and pistachios into dough by hand.
Preheat the oven to 325°F.
Divide dough in half.
On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened logs, about 2 inches wide and 12 to 14 inches long.
Place both on a non-stick baking sheet a few inches apart.
Bake for 25 minutes or until barely golden.
Let cool for 10 minutes.
Slice logs on the diagonal about 1/2-inch thick.
Return slices to the baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown. Let cool.
Biscotti will keep for several weeks in an airtight container.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.