Cranberry-Pistachio Biscotti

Dairy Free
Cranberry-Pistachio Biscotti
210 min.
40
90kcal

Suggestions


Indulge in the delightful crunch of our Cranberry-Pistachio Biscotti, a perfect treat for any dessert lover! These dairy-free biscotti are not only easy to make but also offer a unique blend of flavors that will tantalize your taste buds. The combination of sweet dried cranberries and nutty, dry-roasted pistachios creates a harmonious balance that is both satisfying and refreshing.

Imagine enjoying these delightful cookies with a warm cup of coffee or tea, making them an ideal companion for your afternoon break or a cozy evening at home. With just 90 calories per serving, you can indulge guilt-free while savoring the rich textures and flavors. Plus, this recipe yields a generous 40 servings, making it perfect for sharing with friends and family or for stocking up your cookie jar.

Whether you're hosting a gathering or simply treating yourself, these Cranberry-Pistachio Biscotti are sure to impress. The process of baking them is a joy in itself, filling your kitchen with a warm, inviting aroma. So, roll up your sleeves and get ready to create a batch of these irresistible biscotti that will leave everyone asking for more!

Ingredients

  • 17.5 oz sugar cookie mix 
  • box pistachio pudding mix instant (4-serving size)
  • 0.3 cup flour all-purpose
  • 0.5 cup butter melted
  •  eggs 
  • 0.5 cup pistachios salted finely chopped
  • 0.5 cup cranberries dried
  • tablespoons powdered sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • sieve
  • cutting board

Directions

  1. Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
  2. Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F.
  3. Place logs on cutting board.
  4. Cut crosswise into 3/4-inch slices.
  5. Place slices cut sides down on ungreased cookie sheets.
  6. Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.

Nutrition Facts

Calories90kcal
Protein5%
Fat38.34%
Carbs56.66%

Properties

Glycemic Index
2.33
Glycemic Load
0.48
Inflammation Score
-1
Nutrition Score
0.92739130653765%

Flavonoids

Cyanidin
0.12mg
Catechin
0.05mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.01mg
Myricetin
0.04mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:90.08kcal
4.5%
Fat:3.89g
5.98%
Saturated Fat:0.63g
3.94%
Carbohydrates:12.92g
4.31%
Net Carbohydrates:12.66g
4.6%
Sugar:7.4g
8.22%
Cholesterol:8.18mg
2.73%
Sodium:65.79mg
2.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.14g
2.28%
Vitamin A:119.76IU
2.4%
Vitamin B1:0.03mg
1.89%
Vitamin B6:0.03mg
1.55%
Selenium:1.06µg
1.51%
Manganese:0.03mg
1.42%
Phosphorus:13.68mg
1.37%
Folate:5.26µg
1.32%
Vitamin B2:0.02mg
1.3%
Vitamin E:0.18mg
1.19%
Copper:0.02mg
1.19%
Fiber:0.26g
1.04%
Iron:0.19mg
1.03%