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A pile of cranberry pistachio biscotti on a wire cooling rack

Nana’s Cranberry Pistachio Biscotti


  • Author: Vicky & Ruth
  • Prep Time: 20 mins
  • Cook Time: 45
  • Total Time: 90
  • Yield: 38 1x
  • Category: Cookies
  • Method: Baked
  • Cuisine: Italian

Ingredients

3 large eggs

1/2 cup neutral flavor oil like avocado, sunflower or grapeseed

1 tsp pure vanilla extract

1/2 cup sugar

1 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup shelled pistachios

1/2 cup dried cranberries


Instructions

  1. Pre-heat the oven to 350F. Line a large baking sheet with parchment paper
  2. Whisk the eggs, oil and vanilla in a medium bowl. Add the sugar and whisk well
  3.  Combine both flours, baking powder, salt, pistachios and cranberries in a large bowl and toss well
  4. Pour the egg mixture over the flour mixture. Mix until well combined, and the mixture comes together to form a dough
  5. Oil your hands, and divide the dough in half. Form a 1/2 inch-thick log with each half ( see images above), place them on the lined baking sheet and bake for 30 minutes
  6. Remove the baking sheet from the oven and let the dough cool completely. Reduce the oven temperature to 300F
  7. Once completely cooled, slice each log into 1/2″- 3/4″ thick slices ( see imaged above)
  8. Bake again for 15-20 minutes or until crispy (biscotti will harden as they cool)

Nutrition

  • Serving Size: 1 biscotti
  • Calories: 91
  • Sugar: 4.3
  • Sodium: 21
  • Fat: 4
  • Saturated Fat: 2.5
  • Unsaturated Fat: 1.5
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: .8
  • Protein: 2
  • Cholesterol: 0
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