Cranberry-Pistachio Biscotti

Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie. ...MORE + LESS -

1 pouch Betty Crocker* Sugar Cookie Mix

1 box (4-serving size) pistachio instant pudding and pie filling mix

1/4 cup (50 mL) all-purpose flour

1/2 cup (125 mL) butter or margarine, melted

2 eggs

1/2 cup (125 mL) dry-roasted salted pistachio nuts, finely chopped

1/2 cup (125 mL) dried cranberries

2 tbsp (30 mL) icing sugar

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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. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
3

Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle icing sugar over tops of cookies. Store loosely covered.