Biscotti are great all year long with a hot cup of coffee but the red dried cranberries with the green pistachio make this recipe seem very festive for the holidays as well.
Cranberry Pistachio Biscotti
Ingredients
- 1/4 cup light olive oil
- 3/4 cup white sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 1-3/4 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup dried cranberries
- 1-1/2 cups pistachio nuts
Instructions
- Preheat the oven to 300°F.
- Ina 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 (12×2 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°F.
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10minutes, or until dry; cool.
Notes
If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
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