Cranberry-Pistachio Biscotti (Cookie Mix)

"Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie."
 
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Ready In:
3hrs 30mins
Ingredients:
8
Yields:
40 biscotti
Serves:
40
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ingredients

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directions

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

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Reviews

  1. 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!!
     
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