Cranberry Pistachio Biscotti
Sweet and salty crisp biscuits that are perfect for dipping in your coffee!
Ingredients
- ¼ cup extra virgin olive oil
- ¾ cup white sugar
- 2 tsp vanilla extract
- 3/4 tsp almond extract
- 2 large eggs
- 1¾ cup all purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup dried cranberries
- 1½ cup pistachios
Instructions
- Preheat the oven to 300 degrees F.
- In a large bowl, or the bowl of your stand mixer, combine the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
- Combine the flour, salt, and baking powder. Gradually stir the flour mixture into the egg mixture. Gently mix in the cranberries and pistachio nuts.
- Divide dough in half. For two logs, approximately 12x2 inches each on a baking sheet that has been lined with parchment paper or silicon baking mat. Dough will be sticky; wet hands with cool water will help you handle it more easily.
- Bake for 35 minutes in the 300 degree oven, until logs are light brown. Remove from oven and cook for 10 minutes. Reduce oven heat to 275 degrees F.
- Gently cut logs on a diagonal into ¾ inch thick slices. I used a bread knife to avoid breaking them apart. Lay slices on parchment or silicone mat covered baking sheet. Bake 8-10 minutes, or until dried slightly. Do not ove rbake. Biscotti will crisp up a bit more as it cools.
- Store in airtight container.