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Cranberry Pistachio Biscotti

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

Cranberry Pistachio Biscotti

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Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 36 pieces

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 (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°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.
Keyword Biscotti
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