Prize-Winning Recipe 2006! Pudding mix and cookie mix are the secrets to an easy twice-baked Italian classic cookie.
Cranberry-Pistachio Biscotti
- Prep Time 30 min
- Total 3 hr 30 min
- Servings 40
- Ingredients 8
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
- 2 eggs
- 1/2 cup dry-roasted salted pistachio nuts, finely chopped
- 1/2 cup dried cranberries
- 2 tablespoons powdered sugar
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
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Step2Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
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Step3Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.
Nutrition
100
Calories
4 1/2g
Total Fat
1g
Protein
15g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 100
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 1/2g
- Cholesterol
- 15mg
- 6%
- Sodium
- 90mg
- 4%
- Potassium
- 30mg
- 1%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 9g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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