CRANBERRY-PISTACHIO BISCOTTI
Prize-Winning Recipe 2006! Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 40
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
- Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
- Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 9 g, TransFat 1/2 g
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rana rehan
[email protected]These biscotti are a bit time-consuming to make, but they're worth it. They're so delicious and they make a great gift.
Bhola mahar
[email protected]These biscotti are a great way to use up leftover egg whites. I always have a few egg whites left over after making other recipes, and these biscotti are a great way to use them up.
Thabile Patience Manzini
[email protected]I'm not a big fan of cranberries, but these biscotti are still really good. The pistachios add a nice nutty flavor.
Ayuub Maxamad
[email protected]These biscotti are the perfect holiday gift. They're festive, delicious, and easy to make.
Amjad Butt
[email protected]I love the flavor of these biscotti, but they're a little too hard for my teeth. I might try baking them for a shorter amount of time next time.
Early Conway
[email protected]These biscotti are a bit dry for my taste. I would try adding a little bit of butter or oil to the dough next time.
Jacqueline Samos
[email protected]I made these biscotti for my hiking trip and they were the perfect snack. They're filling and flavorful.
RANJIT GAIHRE
[email protected]These biscotti are a great way to use up leftover cranberries. I love the festive red and green colors.
Sserunjogi Hakisam
[email protected]I had some trouble getting the biscotti to slice evenly. I think I needed to chill the dough for longer before slicing it.
KindredGraph486
[email protected]These biscotti are a little too sweet for my taste. I would reduce the amount of sugar next time.
Charles Frank
[email protected]I used dried cherries instead of cranberries and they turned out great. I also added a little bit of orange zest to the dough.
Joy ekpo
[email protected]These biscotti are a bit more work than some other recipes, but they're worth it. They're so delicious!
Saida Lakhel
[email protected]I've made these biscotti several times and they always turn out perfectly. They're a great gift idea, too.
Bimal Magar
[email protected]These biscotti are a great make-ahead snack. I love to have them on hand for when I need a quick bite to eat.
lamar khaled
[email protected]I'm not a huge fan of biscotti, but these are the exception. They're so flavorful and satisfying.
Gagan Sandhu
[email protected]I made these biscotti for a holiday party and they were a huge hit! Everyone loved them.
Marites Mazon
[email protected]These biscotti are so addictive! I love the combination of cranberries and pistachios, and the biscotti are perfectly crispy.