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Cranberry-Pistachio Biscotti

User Rating 5 Star Rating (1 Review)


Thanks to Kitchenpanhands for posting this recipe in the forum.

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 6 tablespoon cold butter
  • 3/4 cup dried cranberries
  • 3/4 cup shelled pistachios or almonds, chopped
  • 3 eggs, beaten
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon almond extract


Heat oven to 350 degrees F. Stir together flour, sugar, baking powder and salt in large mixing bowl. Cut in butter till crumbly. Add cranberries, pistachios, eggs, lemon peel and almond extract. Mix until mixture begins to form a dough.

Turn mixture onto lightly floured surface, knead lightly just until combined.

Divide dough in half. Roll each half into 14-inch log. Place logs onto large greased cookie sheet. Flatten each log to 2-inch width.

Bake for 20-25 minutes or until set. Cool on a rack for 10 minutes.

Reduce oven temperature to 275 degrees F. Place logs on cutting board. Carefully cut each log into 3/4-inch diagonal slices. Place on cookie sheets, cut side down. Bake for 10 minutes. Turn slices over, continue baking 8-10 minutes or until lightly browned. Remove from cookie sheets and let cool.

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User Reviews

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 5 out of 5
holiday favorite, Member sawpainter

Hi, I made this recipe a number of times. Sometimes I use walnuts and instead of the dried cranberries, I use fruit cake fruit, or a prepackaged dried fruit from the dollar store!

7 out of 8 people found this helpful.

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