Cranberry, Orange and Pistachio Biscotti
- Prep Time: 25 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 55 minutes
- Yield: 40 Servings 1x
- Category: Dessert
Ingredients
Scale
- 2/3 cup sugar
- 1/2 cup coconut oil, melted
- 1 tablespoon grated orange peel
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup dried cranberries, coarsely chopped
- 1/2 cup dry-roasted salted pistachio nuts, finely chopped
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
- Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10×3-inch rectangle.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
- Bake about 30 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Nutrition
- Serving Size: 1 Cookie
- Calories: 82
- Sugar: 4.5g
- Sodium: 35.3mg
- Fat: 3.8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.3g
- Carbohydrates: 11.1g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 9.3mg