Cranberry Pistachio Biscotti

These cranberry pistachio cookies studded with red and green colors make great Christmas cookies. I have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 92 Calories

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ¾ cup white sugar
• ½ teaspoon almond extract
• 2 large eggs
• ¼ cup light olive oil
• ½ cup dried cranberries
• 1 ½ cups pistachio nuts

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.

Step 2

Reduce oven temperature to 275 degrees F (135 degrees C).

Step 3

Mix together sugar and oil in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in nuts and cranberries by hand.

Step 4

Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.

Step 5

Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.

Step 6

Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the parchment-covered cookie sheet.

Step 7

Bake cookies until dry, 8 to 10 minutes.