Cranberry and Pistachio Biscotti

  • Preparation 15 MIN
    Cooking 1 H
    Waiting 20 MIN
  • Makes 2 dozen
  • Freezes



  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.

Healthy Pick

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