Cranberry and Pistachio Biscotti
Cranberry and Pistachio Biscotti
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Cranberry and Pistachio Biscotti

15 MIN
1 H
20 MIN
2 dozen



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. In the bowl of food processor, combine the dry ingredients. Add the butter and pulse until it has a coarse texture. Add the egg, milk and vanilla. Blend gently.
  3. Place the dough in a bowl and finish blending with your hands, adding the cranberries and pistachios.
  4. Roll into two 25-cm (10-inch) long logs. Place the logs on the baking sheet. Bake for 35 minutes.
  5. Remove from the oven and let cool for 20 minutes. With a very sharp bread knife, cut the logs diagonally into 2-cm (3/4-inch) thick slices.
  6. Place the slices on the same baking sheet, return to the oven and bake at 180 °C (350 °F) for 25 minutes. Cool on a rack.


  1. Comment se fait'il que les biscottines en les taillant s'emiettent.

  2. Est-ce que c'est normal si les biscottis s'égrainent quand je viens pour les couper ?

  3. Just delicious. Used dried cherries and did not blanch the pistachios. Turned out fabulous anyways. Will definitely make again.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.