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Cranberry-Pistachio Biscotti

Prep Time
Total Time

28 servings, 2 biscotti each

Discover this delectable Cranberry-Pistachio Biscotti recipe. Cranberry-Pistachio Biscotti works well with afternoon coffee or as a post-dinner treat.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine flour and baking powder. Beat eggs, sugar, oil and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. (Dough will be sticky.) Stir in nuts and cranberries.
  • Use moistened hands to divide dough into 4 pieces; shape each piece into 7-inch log. Place on parchment-covered baking sheet.
  • Bake 20 to 25 min. or until lightly browned; cool 15 min. Transfer to cutting board. Use serrated knife to cut each log into 1/2-inch-thick slices; place, cut sides down, on baking sheet. Bake 13 min. or until lightly toasted; cool completely.
  • Melt chocolate as directed on package. Dip bottoms of biscotti, 1 at a time, into chocolate; let excess chocolate drip off. Return biscotti, cut sides down, to baking sheets. Let stand until chocolate is firm.

Special Equipment Needed

Size Wise

Indulge in a treat occasionally and give yourself permission to enjoy it in moderation. Healthy eating is about making good choices the majority of the time.


Prepare using PLANTERS Trail Mix Nut & Chocolate Mix.

How to Store

Store in tightly covered container at room temperature.


  • 28 servings, 2 biscotti each

Nutritional Information

Serving Size 28 servings, 2 biscotti each
Calories 160
Total fat 8g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 40mg
Carbohydrate 20g
Dietary fiber 2g
Sugars 11g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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