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–+ servings
Cranberry biscotti in a ruffled white candy dish.
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Cranberry Pistachio Biscotti

One bowl and no mixer needed for this delicious Cranberry Pistachio Biscotti! 
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 40
Calories 69kcal

Equipment

Ingredients

  • 2 cup all purpose flour sifted
  • 1 ½ teaspoons baking powder sifted
  • ¾ cup sugar
  • 3 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest finely grated
  • 1 cup dried cranberries sweetened
  • 1 cup pistachios shelled, unsalted

Instructions

  • Preheat the oven to 325. 
  • Place the flour, baking powder, and sugar in a large bowl.  Stir with a wooden spoon to combine. 
  • Add the eggs, vanilla extract, orange zest, dried cranberries, and pistachios and mix until a smooth dough forms. 
  • Turn out to a well floured surface and knead until smooth.   Divide into two even halves and roughly shape into a log. 
  • Line a baking sheet with parchment paper.   Place logs on paper and shape until they are about 8 inches long.   Flatten slightly. 
  • Bake for 30 - 35 minutes or until firm.  Remove from oven and let cool for 10 minutes. 
  • Carefully remove the logs from the parchment paper and place on a cutting board.  Slice a little on the diagonal forming ½ inch slices. 
  • Place back on the parchment lined trays and bake for 8-10 minutes.  Allow to cool on trays. 

Notes

You could also substitute dried cherries for the cranberries and walnuts for the pistachios! 

Nutrition

Calories: 69kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Cholesterol: 12mg | Sodium: 5mg | Potassium: 59mg | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.5mg