FBD

Cranberry Pistachio Biscotti

Classic Italian twice-baked cookies with tart dried cranberries and crunchy pistachios — perfect with coffee or tea.

ItalianVegetarianIntermediate55 minBy Northstar

Ingredients

Servings
30
  • 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. 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. 2

    Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

  3. 3

    Divide dough in half. Form two logs (12x2 inches) on a parchment-lined cookie sheet. Bake 35 minutes or until light brown.

  4. 4

    Remove and cool 10 minutes. Reduce oven heat to 275°F.

  5. 5

    Cut logs on diagonal into 3/4 inch slices. Lay on sides on parchment sheet. Bake 8-10 minutes until dry. Cool.

Tags

holidayItaliancranberrycookiesbiscottipistachio