Cranberry Pistachio Biscotti
Classic Italian twice-baked cookies with tart dried cranberries and crunchy pistachios — perfect with coffee or tea.
Ingredients
- 0.3 cup light olive oil
- 0.8 cup white sugar
- 2 tsp vanilla extract
- 0.5 tsp almond extract
- 2 whole eggs
- 1 0.8 cup all-purpose flour
- 0.3 tsp salt
- 1 tsp baking powder
- 0.5 cup dried cranberries
- 1 0.5 cup pistachio nuts
Instructions
- 1
Preheat oven to 300°F. Mix together oil and sugar until well blended. Mix in vanilla and almond extracts, then beat in eggs.
- 2
Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- 3
Divide dough in half. Form two logs (12x2 inches) on a parchment-lined cookie sheet. Bake 35 minutes or until light brown.
- 4
Remove and cool 10 minutes. Reduce oven heat to 275°F.
- 5
Cut logs on diagonal into 3/4 inch slices. Lay on sides on parchment sheet. Bake 8-10 minutes until dry. Cool.
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