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 stick Land O Lakes® Fresh Buttery Taste® Spread, cut into chunks
3/4 cup sweetened dried cranberries
3/4 cup shelled pistachios or pecans, chopped
2 teaspoons freshly grated lemon zest
1/4 teaspoon almond extract

Egg Wash

1 tablespoon water


Heat oven to 350°F.

Stir together flour, sugar, baking powder and salt in bowl. Cut in Fresh Buttery Taste® Spread with pastry blender or fork until mixture resembles coarse crumbs. Add cranberries, pistachios, eggs, lemon zest and almond extract; stir until mixture begins to form a dough.

Turn mixture onto lightly floured surface; knead lightly just until combined.

Divide dough in half. Roll each half into 14-inch log. Place logs onto large greased cookie sheet. 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 set. 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 sheets, cut-side down. Bake 10 minutes. Turn slices; continue baking 10-15 minutes or until lightly browned. Remove from cookie sheets; place onto cooling rack.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 3g

Cholesterol: 20mg

Sodium: 85mg

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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