Cranberry Pistachio Biscotti Cookie Mix Recipes

CRANBERRY AND PISTACHIO BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Heat 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.
• Bake 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.
• Bake 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.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

CRANBERRY-PISTACHIO BISCOTTI (COOKIE MIX)

Steps:

• Heat 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.
• Bake 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.
• Bake 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.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• 1. First heat the oven to 375F. Then in a large bowl stir together cookie mix, pudding mix & flour. Then stir in melted butter & eggs until soft dough forms. Stir in pistachios & cranberries. Then divide dough in half. Place each divided half on to 2 ungreased cookie sheets & shape half of dough into 15x2-inch log.
• 2. Next bake 18 to 20 mins or until golden brown. Then cool on cookie sheets 20 mins. Then reduce oven temperature to 250F. Then place logs on cutting board. Then cut crosswise into 3/4-inch slices. Then place slices cut sides down on ungreased cookie sheets.
• 3. Then bake 40 mins & turn once. Then immediately remove from cookie sheets to cooling racks. Then cool 10 mins. With small fine strainer lightly sprinkle powdered sugar over tops of cookies. The store loosely covered.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.