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Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Festive cranberry pistachio biscotti for a colorful holiday treat.
Ingredients:
  • 0.25 cup light olive oil
  • 0.5 teaspoon almond extract
  • 2 large eggs
  • 0.25 teaspoon salt
  • 1.5 cups pistachio nuts
  • 0.5 cup dried cranberries
Instructions:
  • Preheat the oven to a gentle 300 degrees F (150 degrees C) while you prepare the cookie sheet by lining it with parchment paper.
  • In a large bowl, blend sugar and oil until smooth. Add vanilla and almond extracts, then mix in the eggs. In a separate bowl, combine flour, baking powder, and salt; gradually stir into the egg mixture. Gently fold in pistachios and cranberries by hand.
  • Divide dough in half and shape each piece into a 12x2-inch log on the prepared cookie sheet. Wet hands with cool water to help handle the sticky dough more easily.
  • Bake in the preheated oven until logs turn light brown, around 35 minutes. Then, cool for 10 minutes before serving.
  • Lower the oven temperature to 275 degrees F (135 degrees C).
  • Slice the logs diagonally into 3/4-inch-thick slices. Place the cookies cut-side down on the cookie sheet.
  • Bake cookies for 8 to 10 minutes until perfectly crisp.

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