Nutrition info - Recipes

Holiday Biscotti

These crispy treats are worth the extra effort. Try them as a post- holiday shopping pick-me-up or even give them as gifts wrapped up in a pretty container!

Holiday Biscotti


For 1 people

  • 2 cup(s) wheat flour
  • 1 1/2 teaspoon(s) baking powder
  • 3/4 cup(s) sugar or sugar substitute
  • 8 tablespoon(s) light unsalted butter
  • 1 teaspoon(s) grated lemon peel
  • 1/4 teaspoon(s) salt
  • 2 eggs or egg substitute
  • 3/4 cup(s) chopped pistachio nuts
  • 2/3 cup(s) dried cranberries, chopped


Preheat oven to 350. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs, one at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13 inch long, 3 inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log diagonally into ½- to ¾-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Keep stored in an airtight container for up to a week.

Nutrition facts

  • Kcal: 3076.32 kcal
  • Fibers (g): 22.15g
  • Sodium (mg): 800.66mg
  • Carbs: 403.6g
  • Fat: 139.36g
  • Saturated fat (g): 64.57g
  • Proteins: 63.21g