Cranberry Pistachio Biscotti

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Cranberry Pistachio Biscotti
Prep Time
25 mins
Cook Time
30 mins
Yield
32 servings

Great with your morning cup of coffee or tea!

Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 Eggland's Best Eggs (large)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chopped pistachios
  • 1/2 cup dried cranberries

Nutrition

Serving Size
1 Cookie
Calories
79
Fat
3g
  Saturated Fat
1g
Cholesterol
11mg
Sodium
36mg
Carbohydrates
11g
Dietary Fiber
trace
Protein
2g
Preparation

In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.

Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 18-22 minutes or until set.

Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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