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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Aussie-In-California's Note:

    I started making this recipe for our baked goodies tray that we give out to friends and family for the holidays. Frankly I just wanted something simple and easy to throw together. Turns out everybody loves them and ask me to give them the recipe. Well here is that recipe my friends.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F Lightly butter a large baking sheet or line with parchment paper.
    2. 2
      In a large bowl combine flour, sugar, baking soda, and baking powder.
    3. 3
      In a medium bowl lightly beat the eggs, then the vanilla extract.
    4. 4
      Now mix wet and dry ingredients together to form a dough.
    5. 5
      Coat your hands with oil and add the cranberries and pistachios blending them into the dough by hand.
    6. 6
      On the baking sheet make 3 x 6-8" long logs that are about 2" in diameter.
    7. 7
      Bake at 350°F for 25-30 minutes, or until golden brown. Remove logs from oven and with a serrated knife cut the logs into diagonal 1/2-1" slices and place them back on the baking tray cut side up. Bake another 5-7 minutes till lightly golden. Transfer onto a cooling rack.
    8. 8
      When completely cooled you can drizzle melted dark chocolate to decorate.

    Ratings & Reviews:


    Nutritional Facts for Pistachio and Cranberry Biscotti

    Serving Size: 1 (973 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 91.5
    Calories from Fat 19
    Total Fat 2.2 g
    Saturated Fat 0.3 g
    Cholesterol 20.6 mg
    Sodium 30.8 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 0.7 g
    Sugars 8.0 g
    Protein 2.2 g

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