Cranberry Pistachio Biscotti
This Cranberry Pistachio Biscotti is a sweet Italian cookie that is perfect for Christmas morning.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 2 1/2 c All-purpose flour
- 1 c Sugar
- 2 tsp Baking powder
- 1/4 tsp Salt
- 3 Eggs , large
- 1 Tbsp Vanilla extract
- 1 c Slivers almonds , lightly toasted
- 8 oz White Chocolate
- 1 c Dried cranberries , chopped
- 1 c Pistachios , shelled and chopped
Preheat oven to 350°F.
Add biscotti mix to a mixing bowl and beat in eggs and vanilla until combined. Add almonds and continue mixing until thoroughly combined.
Divide dough in half and place it on a parchment-lined baking sheet. You may need to bake it in batches depending on the size of your baking sheet.
Form each half into a 2-3 inch-wide log that is about 3/4-inch-tall.
Bake for 20-25 minutes until the dough is firm but still has a little bit of give when you press on it.
Once it is done baking let the dough cool for 30 minutes. Then using a serrated knife cut the log diagonally into 1/2-inch wide slices.
Place the slices back on a parchment paper lined baking sheet and bake for another 7 minutes on each side until they are crisp.
Remove from oven and let cool. While the biscotti cools chop up the chocolate and melt it in the microwave heating it for 15 seconds at a time until it is smooth.
Once the biscotti has cooled dip the flat edge (the bottom when it was baking) into the chocolate and then sprinkle with cranberries and pistachios.
Let the chocolate firm up and then you're ready to enjoy!
Note: You can store these in an airtight container for 3-4 days. If you are making them ahead of time you can store them in an airtight container in the freezer for 2 months.
Serving: 1biscotti | Calories: 166kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 41mg | Potassium: 81mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1% | Calcium: 4% | Iron: 3%