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Cranberry-Pistachio Biscotti

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 Stars 64%

4 Stars 17%

3 Stars

2 Stars 10%

1 Stars

Member Reviews ( 25 )

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Prep Time 30 min
Total Time 3 hr 30 min
Servings 40

Ingredients

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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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. 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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 100
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2g, 2% Trans Fat 1/2g 1/2% ),
Cholesterol: 15mg; 15%;
Sodium: 90mg; 90%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 9g 9% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

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.

REVIEWS & COMMENTS

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1 - 3 of 25 Reviews View All

Posted 12/24/2012 10:21:43 AM REPORT ABUSE kjp777 said:

Rating:

This recipe is great, I would agree with some of the other posts this really isn't biscotti it just has the texture, it is way to sweet for traditional biscotti. That being said my in laws are from Italy I brought this to Xmas and everybody asked for the recipe. (that is truly a compliment since in my 10 yrs knowing them this only the 2nd they asked) Things that made it a little easier. I crushed the pistachio's in a bag using a rolling pin. I divided the dough in the mixing bowl and made 2 rolls. I placed these rolls in plastic wrap and formed them to the size of 15 x 2 (I actually used a ruler, my eyeball measurement was way off this made the cookies more uniform) I also added a few drops of green food coloring.

This reply was: Helpful Inspiring

Posted 12/15/2012 3:16:27 PM REPORT ABUSE Abqamy said:

Rating:

These are Sooooo good, have made them a half dozen times. They have a great texture and taste so yummy. I bake one sheet at a time, so they are time consuming but well worth it.

This reply was: Helpful Inspiring