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5 from 1 vote

Cranberry Pistachio Biscotti

These crunchy cookies are healthy enough to eat for breakfast. Enjoy 2 with a cup of coffee or as an afternoon snack.
Course Dessert
Cuisine Italian
Keyword biscotti, christmas cookie
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 36 cookies
Author Rust Nutrition

Equipment

  • Stand mixer with whisk and dough hook

Ingredients

  • 1 cup dried cranberries
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 tsp cinnamon
  • 1 1/4 tsp baking powder
  • 1 tbsp orange zest
  • 2 tsp pure vanilla extract
  • 1/8 tsp salt
  • 3 cups all purpose flour
  • 1 cup pistachios, chopped

Instructions

  • Preheat oven to 350 F. Line a cookie sheet with silicone mat or parchment paper.
  • Place the cranberries into a small bowl and fill with hot water to cover them. Let stand for 10 minutes, then drain the water and set aside.
  • Using a stand mixer add the eggs, sugar, oil, cinnamon, baking powder, orange zest, vanilla extract and salt to a large bowl. Using whisk attachment, whisk ingredients until well blended.
  • Change out the whisk for the dough hook attachment. Add 2 cups of the flour, the cranberries and nuts to the bowl. Blend ingredients for 1 minute, then gradually add remaining flour until soft dough forms.
  • Cut the dough in half. (note, photo is a double back of dough)
  • Take half of the dough and place it onto the baking mat or parchment paper-lined cookie sheet. Roll the dough into a log and gently pat the top evenly.
  • Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes.
  • Once cooled, carefully slice the logs. Using a serrated knife, on a diagonal, carefully cut 1/2-inch slices. Place the slices back onto the cookie sheet, cut-side down.
  • Bake for 10 minutes then flip each cookie and bake an additional 10 minutes.
  • Transfer to a wire rack and cool. Store in a cookie tin or other airtight container (do not wrap in plastic wrap) for up to 2 weeks. Cookies can be frozen for up to 3 months.

Notes

Recipe by Rosanne Rust, MS, RDN
Chew the Facts®