cranberry pistachio biscotti
This is the 13teen cookie of the 25 Days of Christmas. If Santa doesnt like, dont worry am sure it makes the perfect cookie for us.
prep time
30 Min
cook time
1 Hr
method
---
yield
40 serving(s)
Ingredients
- 1 package sugar cookie mix
- 1 box psitachio instant pudding
- 1/4 cup all purpose flour
- 1/2 cup butter, melted
- 2 - eggs
- 1/2 cup dry-roasted salted pistachio nuts, finely chopped
- 1/2 cup cranberries, dried
- 2 tablespoons powdered sugar
How To Make cranberry pistachio biscotti
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Step 1First heat the oven to 375F. Then in a large bowl stir together cookie mix, pudding mix & flour. Then stir in melted butter & eggs until soft dough forms. Stir in pistachios & cranberries. Then divide dough in half. Place each divided half on to 2 ungreased cookie sheets & shape half of dough into 15x2-inch log.
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Step 2Next bake 18 to 20 mins or until golden brown. Then cool on cookie sheets 20 mins. Then reduce oven temperature to 250F. Then place logs on cutting board. Then cut crosswise into 3/4-inch slices. Then place slices cut sides down on ungreased cookie sheets.
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Step 3Then bake 40 mins & turn once. Then immediately remove from cookie sheets to cooling racks. Then cool 10 mins. With small fine strainer lightly sprinkle powdered sugar over tops of cookies. The store loosely covered.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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