Results 1 to 1 of 1
Thread: Cranberry Pistachio Biscotti
03-11-2007, 11:10 AM #1
- Join Date
- Mar 2007
Cranberry Pistachio Biscotti
This is from "The Art of Cooking for the Diabetic" by Mary Abbott Hess,
Use natural pistachios for this recipe, not the ones colored red.
1/3 c. sugar
2 tablespoons margarine, at room
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup shelled pistachios
1/3 cup dried cranberries
Preheat oven to 350 degrees. Prepare a cookie sheet with nonstick
With an electric mixer, beat eggs and sugar until light and frothy. Add
margarine and vanilla extract; mix about 30 seconds. Add lour and baking
powder; mix well. Mix in pistachios and dried cranberries.
In the center of the cookie sheet, shape batter into a tube-shaped loaf
about 2 inches wide and about 15 inches long. Bake 25 minutes.
Using a serrated knife, cut loaf into 1/3-inch thick slices. Return
slices to cookie sheet; bake 5 minutes more. Turn off oven, and let
biscotti dry in the oven about 30 minutes.
Cook cookies. Store in a tightly covered tin.
12 servings (makes 3 dozen cookies)
1 serving = 3 cookies
Carbohydrate: 17 gms
Protein: 3 gms
Total fat: 5 gms
Sat Fat: 1 gm
Cholesterol: 35 mg
Fiber: 1 g
Sodium: 75 mg
Food exchanges per serving: 1 Carb plus 1 Fat
Low-sodium diets: This recipe is acceptable.
From Kandy: I cut these on a diagonal as that is how I have seen other
All of my posts were transferred from
the budget101 Discussion list