Pistachio & Cranberry Biscotti
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 70.9
- Total Fat: 1.7 g
- Cholesterol: 8.9 mg
- Sodium: 71.9 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.4 g
- Protein: 1.8 g
View full nutritional breakdown of Pistachio & Cranberry Biscotti calories by ingredient
Introduction
A colorful and flavorful version, great with tea! A colorful and flavorful version, great with tea!Number of Servings: 24
Ingredients
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1.75 cups whole grain flour
.5 cup sugar
1 t baking powder
.5 t salt
.5 cup applesauce
1 whole egg
1 T canola oil
1 t almond extract
.3 cup shelled pistachios
.3 cup dried cranberries
Directions
Makes 24 servings.
Heat oven to 350.
Mix dry ingredients in medium bowl.
Mix apple sauce, oil, egg and extract in large bowl, then add dry ingredients. Combine well, and add in nuts and cranberries, mixing to distibute evenly. Use your hands if mixture seems stiff.
Spray a cookie sheet with cooking spray. Divide dough in half and form into 2 8" logs, laying out on cookie sheet. Press to flatten to about 3" wide.
Bake for 35 minutes.
Cool on racks for about 15 minutes, reducing oven temp to 275.
Slice each log into 12 pieces about 1/2" wide, and lay out on cookie sheet on cut side. Bake for 20 minutes, then turn cookies over to other side and bake for another 20 minutes.
Cool and store in air-tight container.
Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user GADABOUT2.
Heat oven to 350.
Mix dry ingredients in medium bowl.
Mix apple sauce, oil, egg and extract in large bowl, then add dry ingredients. Combine well, and add in nuts and cranberries, mixing to distibute evenly. Use your hands if mixture seems stiff.
Spray a cookie sheet with cooking spray. Divide dough in half and form into 2 8" logs, laying out on cookie sheet. Press to flatten to about 3" wide.
Bake for 35 minutes.
Cool on racks for about 15 minutes, reducing oven temp to 275.
Slice each log into 12 pieces about 1/2" wide, and lay out on cookie sheet on cut side. Bake for 20 minutes, then turn cookies over to other side and bake for another 20 minutes.
Cool and store in air-tight container.
Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user GADABOUT2.
Member Ratings For This Recipe
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LOVETOLAUGH56
