Cranberry Pistachio Avocado Biscotti Recipe

Meghan Yager | Cake 'n Knife

Cranberry Pistachio Avocado Biscotti are a lighter take on a holiday cookie everyone will cherish. Pops of cranberries, crunchy pistachios, and sweet white chocolate make for a flavor combination that pairs perfectly with coffee.

It’s the holiday season, and it’s time to get to baking ALL THE THINGS.

Cranberry Pistachio Avocado Biscotti Photo

If you are anything like me, your oven is getting a serious workout right now. Almost every day I am baking up sweet treats for the Man to take to the office, for me to give to friends, or simply to be stored in airtight containers and nibbled on as I sip eggnog under the Christmas tree.

Something about this time of year just speaks to my baker’s heart and I can’t help but be inspired.

Cranberry Pistachio Avocado Biscotti Picture

While I always bake up the tried and true classics like chewy gingerbread, shortbread, and sugar cookies, I like to mix things up each year to get some variety.

The Man happens to love biscotti, so that’s where I started with the inspiration for this cookie.

Cranberry Pistachio Avocado Biscotti Image

I am sure a lot of you are wondering why the heck there is avocado in these biscotti.

The reason is simple - it’s an ideal substitute for butter.

Cranberry Pistachio Avocado Biscotti Pic

The creamy mashed avocado is healthier than butter, and it still makes these cookies oh-so tasty.

Honestly, you can’t even taste the avocado in there. I had multiple look at me in total shock after taking a bite and me subsequently telling them there’s avocado instead of butter in them.

File 1 - Cranberry Pistachio Avocado Biscotti

Given all the other things I am munching on this time of year, it’s kind of nice to have a cookie that I can feel a little less guilty about eating.

I have to say, it’s given me a reason to eat a cookie for breakfast with my cup of coffee instead of fruit.

The diet starts in 2019, ok? Don’t judge.

File 2 - Cranberry Pistachio Avocado Biscotti

Another reason to make these bad boys as soon as possible? They travel SO well, so you can make them for cookie exchanges or ship them all over the country to loved ones without worrying about them going stale!

Happy baking, my friends!

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Cranberry Pistachio Avocado Biscotti Recipe

      24 Servings

Ingredients

  • 1 1/4 cups Dried Cranberries
  • 1/3 cup Fresh Orange Juice
  • 3 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 1/4 cup Mashed Avocado, (make sure it's ripe!)
  • 2 tablespoons Fresh Lemon Juice
  • 3/4 cup Granulated Sugar
  • 3 large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 cup Pistachios, (shelled)
  • 2/3 cup White Chocolate Chips
  • 1 tablespoon Low Fat Milk

Directions

  1. Preheat oven to 325˚F. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. Add cranberries and orange juice to a small saucepan. Bring the mixture to a boil, cover and remove from heat. Let side at room temperature until ready to use.
  3. In a medium bowl, stir together flour, baking soda, and salt.
  4. In the bowl of a stand mixer fit with a paddle attachment, beat together avocado, lemon juice, and sugar until smooth. Beat in eggs one at a time until well combined. Add vanilla and beat until combined.
  5. Add flour mixture and beat on low until well-combined, scraping down the sides of the bowl as necessary.
  6. Add cranberries and orange juice, stirring to combine. Fold in pistachios and white chocolate chips.
  7. Divide dough into two equal halves. On a flat work surface that has been lightly floured, roll each half to form logs that are ½-inch thick. Brush the tops with milk.
  8. Add logs to the prepared baking sheet. Bake for 35 minutes.
  9. Remove from the oven and cool for 20 minutes.
  10. Slice each log into 1/2-inch thick slices on a bias. Turn biscotti so they are cut side up on the baking sheet.
  11. Bake for 15 minutes. Flip the cookies and bake for another 10 minutes until golden brown.
  12. Cool on cooling racks.

Recommended

Published:
Author:
Cooking Method:
Baking
Cuisine:
Pistachios
Category:
Cranberries
Tags:
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Related Recipes:
Avocado Recipes, Cookie Recipes, Cranberry Recipes, Pistachio Recipes, Baking Recipes, Baked Recipes, Italian Recipes, Coffee Recipes, Snack Recipes
Recipe Yields:
Approximately 2 dozen
Prep Time:
Cook Time:
Cooling Time:
Total Time:
Related Post:
Published:
Author: Meghan Yager
Recipe Yields: Approximately 2 dozen
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 65 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 31
Calories 162

% Daily Value*
6%
Total Fat 4g
8%
  Saturated Fat 2g
7%
Sodium 161mg
9%
Total Carbohydrate 27g
1%
  Dietary Fiber 1g
  Sugars 15g
6%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Meghan Yager

About Meghan

Meghan is a girl that's passionate about food - straightforward food that anyone can love. It's what you'll find on her blog, Cake n' Knife. There's not much food more straightforwardly delicious than an avocado, that's why Meghan is our avocado fanatic.