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    You are in: Home / Recipes / Cranberry Pistachio Biscotti Recipe
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    Cranberry Pistachio Biscotti

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 09, 2011

      This recipe was given to me by a neighbor. I found it to taste better after it set overnite. so make ahead! I do wish it would have browned up some. If I make this again, will cut back on the pistachios and chop then up a bit before baking. My 2 loafs took longer to bake than the suggested time, which if ifne because biscotti really needs to be dried out and hard.

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    • on December 07, 2009

      Love this biscotti! I've been making it since 2002 from this same recipe that I found on the Allrecipes website, but thanks for posting it here. I love the fact that it's made with olive oil instead of butter. It's really good, and makes a wonderful Christmas gift.

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    • on January 17, 2009

      Fabulous biscotti I got this recipe from Allrecipes website, i have been making this biscotti for every Christmas. My changes; I used 1/4 cup baking splenda and 1/4 cup + 1 Tab sugar. (don't try use only splenda, I tried but it was ok) I also used white whole wheat flour instead of white flour. Thank you for posted

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    • on December 10, 2008

      This is a great, easy recipe. Love the flavors. I have to admit, I only baked these 25 minutes the first time but followed the rest of the directions and I really liked the softer version. Thanks for a really great recipe.

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    • on March 02, 2008

      WOW, these are really good! My only problem (and this happens everytime I make biscotti) is that I'm never able to slice the loaves without the biscuits crumbling. Some slice okay but many break in half of more! I let them cool off longer than recommended but it didn't help either. If anyone has any suggestions, let me know. I try to cut at an angle but it doesn't help. But I am keeping every crumb of this biscotti. It's so delicious! Luckily I bought a huge bag of shelled pistachios at Sam's Club so it was a breeze making these. I highly recommend, and don't wait till the holidays to make these...they are a treat whenever you make them!

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    • on December 03, 2007

      These are really great! I was a little skeptical about using olive oil, but the texture and flavor of these is really nice. I only had about 3/4 cup of pistachios but it didn't effect the outcome at all. These are more tender than other recipes I've tried...which my husband will appreciate since he's not a coffee drinker and doesn't dunk ;-) I did have to leave mine in longer on the second baking but that could just be my oven. I swear my daughter and I have eaten almost 1/3 of these already. I might add just a little more almond extract next time...just for personal preference because I really enjoy the almond flavor. These are really pretty too...great for the Christmas holiday! Very Easy, I recommend ohters give these a try. Thanks annroberts! Nice to find healthier treats!

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    Nutritional Facts for Cranberry Pistachio Biscotti

    Serving Size: 1 (24 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 96.5
     
    Calories from Fat 42
    43%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 11.6 mg
    3%
    Sodium 34.2 mg
    1%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.2 g
    21%
    Protein 2.2 g
    4%

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