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Cranberry Pistachio Biscotti Recipe

Cranberry Pistachio Biscotti Recipe
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WebMD Recipe

The red and green make a festive holiday cookie. If desired, dip one end or one side of the biscotti in melted chocolate (white or dark) and place on waxed paper to harden the chocolate. Package some of the cookies in colorful gift bags for a homemade gift.

  • 1/4 cup
    light olive oil
  • 2/3 cup
    granulated sugar
  • 1 tablespoon
    vanilla extract
  • 1 teaspoon
    almond extract
  • 1 large
  • 1/4 cup
    egg substitute
  • 1 3/4 cups
    all purpose flour
  • 1/4 teaspoon
    salt, if pistachios are unsalted
  • 1 teaspoon
    baking powder
  • 1 cup
    dried cranberries
  • 1 cup
    pistachio nuts
  1. Preheat oven to 300°F. Line cookie sheets with parchment paper.
  2. In a large bowl, mix oil and sugar together until well blended. Mix in the vanilla and almond extracts, then beat in the egg and egg substitute. Combine flour, salt, and baking powder; gradually stir dry ingredients into egg mixture. Stir in cranberries and pistachios by hand.
  3. Divide dough in half. Form two logs (12 x3 inches) with a slightly curved top on the prepared cookie sheet. If dough is sticky, wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in oven or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275°F.
  5. Cut logs on diagonal into 3/4-inches thick slices. Lay on sides on parchment covered cookie sheet. Bake about 8-10 minutes, or until dry; cool.
Nutritional Information

Makes: makes at least 3 dozen
Serving Size: per biscotti
  • Calories78
  • Protein2 g
  • Carbohydrates10 g
    • Dietary fiber0.7 g
  • Fat3 g
    • Saturated fat0.5 g
  • Cholesterol6 mg
  • Sodium51 mg
  • Calories from Fat34%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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