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Home > Cranberry pistachio biscotti

Cranberry pistachio biscotti

Recipe Information

Servings 36
Preparation Time 15 Minutes
Cook Time 45 Minutes
Total Time 1 Hour
Difficulty Intermediate
Main Ingredient Cranberries; Pistachios
Category Fruit; Nuts, Fats, & Oils
Meal Snack
Type Appetizer; Dessert
Cuisine American
Cook Method Baking
Diet Low Calorie; Low Fat; Low Cholesterol; Low Carb; Low Sodium; Vegetarian




  • Preheat the oven to 300�F.

  • Mix the oil and sugar together in a large bowl. Add the vanilla and almond extracts. Beat in the eggs.

  • In a separate bowl, combine the flour, salt, and baking powder. Slowly stir into the egg mixture. Add in the cranberries and nuts by hand.

  • Line a cookie sheet with parchment paper. Split the dough in half and form two logs on the cookie sheet. Wet hands with cool water if the dough is sticky.

  • Bake until the logs are light brown, for about 35 minutes. Remove from the oven and set aside to cool for 10 minutes. Lower the oven heat to 275�F.

  • Slice the logs on the diagonal into 3/4-inch-thick pieces. Lay them on their sides on a parchment-covered cookie sheet. Bake for about 8-10 minutes, or until dry. Let cool before serving.


Nutrition (per serving)

  • Calories: 92 cal

  • Total fat: 4g

  • Cholesterol: 12mg

  • Sodium: 55mg

  • Carbohydrate: 12g

  • Dietary fiber: <1g

  • Protein: 2g