Cranberry Nut Biscotti

Cranberry Nut Biscotti

Dried cranberries and pistachios add color to this crunchy biscotti recipe.

30 min. prep time
36 cookies
151 Rating



2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold Land O Lakes® Butter, cut into chunks
3/4 cup sweetened dried cranberries
3/4 cup shelled pistachios, chopped
2 teaspoons freshly grated lemon zest
1/4 teaspoon almond extract

Egg Wash

1 tablespoon water


Heat oven to 350°F.  Lightly grease baking sheet; set aside.

Stir together flour, sugar, baking powder and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add cranberries, pistachios, eggs, lemon zest and almond extract; stir until mixture forms a dough.

Shape dough into 2 (14-inch) logs on prepared baking sheet, using floured hands. Flatten each log to 2-inch width.

Combine egg white and water in bowl; brush onto top of logs. Sprinkle with sugar.

Bake 20-25 minutes or until lightly browned and top is slightly cracked. Cool on cookie sheet 15 minutes.

Reduce oven temperature to 300°F.

Place logs onto cutting board. Cut each log into 3/4-inch slices with serrated knife. Place onto same cookie sheet, cut-side down. Bake 10 minutes. Turn slices; continue baking 10-15 minutes or until dry and crisp. Remove from cookie sheets; place onto cooling rack.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 3.5g

Cholesterol: 20mg

Sodium: 95mg

Carbohydrates: 12g

Dietary Fiber: 1g

Protein: 2g

Recipe #12014©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Loved this biscotti recipe. I made it for the Christmas holidays and drizzled a little white chocolate on the top to give as gifts. Everyone really enjoyed them. My husband and I are big lovers of most biscotti recipes.

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