Cranberry-Pistachio Biscotti (Cookie Mix)

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Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie.

Ingredients Nutrition

Directions

  1. Heat oven to 375°F
  2. In large bowl, stir together cookie mix, pudding mix and flour.
  3. Stir in melted butter and eggs until soft dough forms.
  4. Stir in pistachios and cranberries.
  5. Divide dough in half.
  6. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
  7. Bake 18 to 20 minutes or until golden brown.
  8. Cool on cookie sheets 20 minutes.
  9. Reduce oven temperature to 250°F
  10. Place logs on cutting board.
  11. Cut crosswise into 3/4-inch slices.
  12. Place slices cut sides down on ungreased cookie sheets.
  13. Bake 40 minutes, turning once.
  14. Immediately remove from cookie sheets to cooling racks.
  15. Cool 10 minutes.
  16. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies.
  17. Store loosely covered.
Most Helpful

5 5

I made these with double the pistachios and no cranberries - a definite yum! I will be making these again - SO EASY. The variations on this are endless - different flavors of pudding mix, different nuts/fruit. I plan to do lots of experimenting - I'll post again if I come up with anything unusually good. Great texture - not too hard. Thanks for posting!!