Cranberry Pistachio Biscotti
Vanessa "Nikita" Milare
1 pkgsugar cookie mix
1 boxpsitachio instant pudding
1/4 call purpose flour
1/2 cbutter, melted
1/2 cdry-roasted salted pistachio nuts, finely chopped
1/2 ccranberries, dried
2 Tbsppowdered sugar
How to Make Cranberry Pistachio Biscotti
- First 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.
- Next 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.
- Then 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.