Cranberry Pistachio Biscotti

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.

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

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
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 4
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 5
Bake cookies until dry, 8 to 10 minutes.
Step 6
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 pistachios and cranberries by hand.
Step 7
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti

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

Categories

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