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Cranberry-Pistachio Biscotti
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Award-winning 2006 recipe! Use pudding mix and cookie mix for a simple twist on a traditional Italian cookie.
Ingredients:
  • 1 pouch (17.5 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
  • 1/2 cup dry-roasted salted pistachio nuts, finely chopped
  • 1/2 cup dried cranberries
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat oven to 375°F. In a large bowl, mix together cookie mix, pudding mix, and flour. Add melted butter and eggs, stirring until a soft dough forms. Mix in the pistachios and cranberries. Divide the dough in half and shape each half into a 15x2-inch log on separate ungreased cookie sheets.
  • Bake for 18 to 20 minutes until beautifully golden. Allow to cool on the cookie sheets for 20 minutes. Lower the oven temperature to 250°F. Transfer the logs to a cutting board and slice crosswise into 3/4-inch pieces. Place the slices cut-side down on ungreased cookie sheets.
  • Bake for 40 minutes, flipping halfway through. Transfer to cooling racks right away. Let them cool for 10 minutes, then dust lightly with powdered sugar using a small strainer. Keep loosely covered for storage.

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