Cranberry Pistachio Biscotti Recipe
- ½ cup (1 stick) softened butter
- 2 large eggs, beaten
- 3 Tbsp. flour
- 1/3 cup dried cranberries, chopped
- ¼ cup shelled pistachios
- ½ cup white chocolate chips, melted (optional)
Preheat oven to 350°. Combine Absolutely Almond Pound Cake Mix™, butter and eggs in a large bowl. Mix until well combined. Turn out onto a clean surface. Knead flour into dough. Mix in dried cranberries and pistachios.
Transfer to a large, greased baking sheet and form into a 12 x 4 x 1-inch rectangle. Bake 25 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Remove from oven and cool 15 minutes.
Slice cake into ½-inch-wide slices; place slices on their side on baking sheet. Bake 10 minutes. Turn slices over and continue baking 8-10 minutes or until golden brown. Remove from oven and cool. Drizzle with melted white chocolate, if desired. Makes 24 servings.