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Cranberry Pistachio Biscotti

thehouseonsilverado
Sweet and salty crisp biscuits that are perfect for dipping in your coffee!
5 from 1 vote
Course Snack

Ingredients
  

  • ¼ cup extra virgin olive oil
  • ¾ cup white sugar
  • 2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 2 large eggs
  • cup all purpose flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ cup dried cranberries
  • 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.