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Cranberry-Pistachio Biscotti

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Prize-Winning Recipe 2006! Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie.

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(42 Ratings)

42 Ratings

5 spoons 64%

4 spoons 17%

3 spoons

2 spoons 12%

1 spoons

Member Reviews (23)

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PREP TIME
30 Min
TOTAL TIME
3 Hr 30 Min
SERVINGS
40

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

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

1/4: cup Gold Medal® 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 powdered 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 powdered sugar over tops of cookies. Store loosely covered.

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Expert Tips

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!

Pecans, walnuts and almonds make good stand-ins for the pistachios.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 100

(Calories from Fat 40),

Total Fat 4 1/2g

(Saturated Fat 2g,
Trans Fat 1/2g),

Cholesterol 15mg;
Sodium 90mg;
Total Carbohydrate 15g

(Dietary Fiber 0g,
Sugars 9g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 23 Reviews View All

Posted 12/31/2011 6:21:45 PM REPORT ABUSE maggienelson said:

Rating:

YUM-MO!!! I have made this 6 times since I found this recipe 2 weeks ago. I made the original version a few times. And a few variations: Original with almond extract. Lemon pudding, lemon extract, no mix-ins. Lemon pudding, cranberries, blanched slivered almonds, lemon extract. Vanilla pudding, chocolate chips, almond extract. I see the variations as endless. I want to try the pumpkin pie version. As another reviewer mentioned sometimes the dough is wetter than other times and the baking time is longer. I think this is my new go to cookie.

This reply was: Helpful Inspiring

Posted 12/22/2011 12:10:44 PM REPORT ABUSE biscottilover said:

Rating:

I have made biscotti from a few other recipes and they always turn out too hard. This recipe was fantastic. I knew it would be a hit when my husband said, "whatever you did to make these, keep doing it." He has to be the pickiest eater. Anyway, I made them again and did change a few things. I used sugar free pudding and dried cherries. My mother who doesn't like cherries thought they were wonderful. I then made them again but used sugar free chocolate pudding with dried cherries, wonderful. I think that next time I will use sugar free chocolate pudding with mini chocolate chips and dried cherries. This recipe is definitely a keeper.

This reply was: Helpful Inspiring

Posted 12/22/2011 6:06:31 AM REPORT ABUSE mela705 said:

Rating:

I had Pumpkin Spice pudding mix and couldn't find sugar cookie mix (sold out at the store!) so I used the snickerdoodle mix. They were incredible. I added raisins and walnuts. Had to add 1 tbsp water to account for the different cookie mix. I can't wait to try other variations!

This reply was: Helpful Inspiring