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Cranberry Pistachio Biscotti

This recipe was featured during WEAU-TV’s Noon Show on Nov. 23, 2007, when WCDC Director Lorry Erickson was a guest.

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamon
  • 3/4 cup brown sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 teaspoon grated lemon peel
  • 1 cup sweetened dried cranberries
  • 1 cup pistachios, shelled
  • 1 cup white chocolate chips

Preheat oven to 325° F. In a medium bowl, stir flour, baking powder and cardamon together; set aside.

In a large bowl, beat brown sugar and butter until light and fluffy. Add eggs and lemon peel and beat until smooth. Stir in flour mixture. Add the dried cranberries and pistachios and mix until blended.

Form dough into 12×2-inch log, rounding top. Place on a greased baking sheet.

Bake for 40 to 45 minutes, or until golden and slightly cracked on top. Cool 10 minutes and cut widthwise with serrated knife into 1/2-inch slices. Place cut side down on baking sheet. Bake 10 minutes. Cool on wire rack.

In a small microwavable bowl, microwave chocolate on high until melted, stirring every 30 seconds. Dip biscotti bottom in chocolate and place on wax paper until set. Makes 15 biscotti.

(Recipe courtesy Cranberry Marketing Committee.)

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