Cranberry Pistachio Biscotti

December 30, 2019
0 Ratings
Photo by danahalseyhealth
  • Prep time 25 minutes
  • Cook time 45 minutes
  • Makes 24 cookies
Author Notes

The perfect mix of nutty and sweet, this biscotti recipe is perfect for the holidays or just as an afternoon treat! —What She's Cooking

What You'll Need
  • 1/4 cup light olive oil
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 3/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups roasted unsalted pistachios
  1. Preheat the oven to 300 degrees F
  2. In a stand mixer, whisk together oil and sugar until smooth. Mix in the vanilla and almond extracts, then whisk in the eggs.
  3. In a separate bowl, combine flour, salt, and baking powder; gradually stir into egg mixture.
  4. Mix in cranberries and nuts by hand.
  5. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough will be very sticky; run hands under cool water to form dough more easily.
  6. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for at least 10 minutes. The logs should be cool before you slice.
  7. Cut logs on a diagonal into 3/4 inch thick slices. Lay them on their sides on a parchment-covered cookie sheet. Bake approximately 10 minutes until golden brown.

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