PISTACHIO-CRANBERRY BISCOTTI

Pistachio-Cranberry Biscotti image

Enjoy these pistachio and cranberry cookies with a nutty twist!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 48

Number Of Ingredients 11

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon grated orange peel
3 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 cup pistachio nuts, finely ground (1 cup)
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sweetened dried cranberries
1/2 cup pistachio nuts
2/3 cup white vanilla baking chips, melted

Steps:

Heat oven to 325°F. Line cookie sheet with cooking parchment paper.
In large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add orange peel and eggs, one at a time, beating thoroughly after each addition. On low speed, beat in flour, ground nuts, baking powder and salt. Stir in cranberries and 1/2 cup nuts.
Divide dough in half. On 1 side of cookie sheet, shape half of dough into 10-inch log. Repeat with remaining dough on same cookie sheet.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes; remove from cookie sheet to cutting board. Cut logs crosswise into 1/2-inch slices; discard ends. Place slices, cut sides down, on cookie sheet.
Bake about 18 minutes longer, turning once, until biscotti are crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Drizzle one side with melted baking chips; let stand until set before storing.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 8 g, TransFat 0 g