Pistachio Cranberry Biscotti

Total Time
Prep 15 mins
Cook 45 mins

Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty

Ingredients Nutrition


  1. Place cranberries in a bowl and sprinkle with the orange juice.
  2. In a large mixing bowl, cream the butter and sugar.
  3. Add the eggs, one at a time, beating after each.
  4. Beat in the vanilla.
  5. Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
  6. Stir in the pistachios and lemon peel.
  7. Drain the cranberries and stir in to the dough.
  8. On a lightly floured surface, divide the dough into thirds.
  9. Shape each piece in to a 12 inch by 2 inch log.
  10. Place on a baking sheet covered with cooking spray.
  11. Bake at 350°F for 20-25 minutes.
  12. Cool for 5 minutes.
  13. Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
  14. Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
  15. Remove to wire racks to cool.
  16. For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
  17. Drizzle over biscotti, and store in an airtight container.
Most Helpful

I loved these...the lemon peel livened up the cranberries and pistachio...definitely a keeper.

Lorrie in Montreal January 13, 2007

These cookies fell apart when I cut them. I had to throw them out!

Sunflower97 December 16, 2006

Yum - how delicious!! My first try at making biscotti turned out to be a great success due to this great recipe. Love the flavour and texture of the biscotti as well as the relative ease of the recipe. Thanks Bunny Mom!!

Fairy Nuff July 05, 2006