Cranberry-Pistachio Biscotti

Name: Cranberry-Pistachio Biscotti
Prep time: 30 min
Total time: 3 h 30 min
Yield: 40
Cuisine: Italian
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

45 Ratings

23 Reviews

Prep 30 min
Total 3 hr 30 min
Servings 40

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

By Betty Crocker Kitchens

Updated January 24, 2011

Make With

Gold Medal Flour

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

Steps

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.

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.