PISTACHIO-CRANBERRY BISCOTTI FOR A CROWD

Pistachio-Cranberry Biscotti for a Crowd image

Field editor Dawn Fagerstrom of Warren Minnesota says friends were delighted to receive her fruit and nut biscotti mix. "Layer the dry ingredients in a clear jar, add a bow and attach the instructions for preparation and baking," she notes.

Provided by Taste of Home

Time 50m

Yield 16 cookies.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup sugar, divided
3/4 cup pistachios
3/4 cup dried cranberries or cherries
ADDITIONAL INGREDIENTS:
1/3 cup butter, softened
2 eggs

Steps:

Combine flour and baking powder; pour into a wide-mouth 1-qt. glass container with a tight-fitting lid. Sprinkle cinnamon around edge of container. Layer with 1/3 cup sugar, pistachios and cranberries, packing each layer tightly (do not mix). Pour remaining sugar down the center. Cover and store in a cool, dry place for up to 6 months., To prepare biscotti: In a large bowl, beat butter and eggs. Gradually stir in biscotti mix (dough will be sticky). Chill for 30 minutes. , Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 25-30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in.-thick slices. Place cut side down on an ungreased baking sheet. Bake for 5 minutes. Turn and bake 5-6 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 183 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 121mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.