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Cranberry-Pistachio Biscotti

cranberry-pistachio biscotti
Cranberry-Pistachio Biscotti
  • Prep 30 min
  • Total 3 hr 30 min
  • Servings 40
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Prize-Winning Recipe 2006! Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1/2 cup dry-roasted salted pistachio nuts, finely chopped
1/2 cup dried cranberries
2 tablespoons icing sugar

Steps

Hide Images
  • 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 baking sheets, shape half of dough into 15x2-inch log.
  • 2
    Bake 18 to 20 minutes or until golden brown. Cool on baking sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased baking sheets.
  • 3
    Bake 40 minutes, turning once. Immediately remove from baking sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle icing sugar over tops of cookies. Store loosely covered.

Expert Tips

  • Did You Know? This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest . More than $10,000 was awarded!
  • Substitution Pecans, walnuts and almonds make good stand-ins for the pistachios.

Nutrition Information

Nutrition Facts

Serving Size: 40
Calories
100
% Daily Value
Total Fat
4.5
Saturated Fat
2
Trans Fat
0.5
Cholesterol
15
Sodium
90
Dietary Fiber
0
Sugars
9
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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