Cranberry Pistachio Biscotti

These light and crispy Italian cookies are perfect for snacking. I love the combination of the slightly chewy cranberries with the crunchy cookie, and pistachios are one of my favorite nuts. Of course, you can easily substitute another type of nut, if you prefer. If you prefer a biscotti that’s a little sweeter, a simple drizzle of chocolate would be a wonderful touch for these delectable cookies.

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Cranberry Pistachio Biscotti

A crispy biscotti with the wonderful flavors of cranberry and pistachio. Perfect for an afternoon treat or with a cup of coffee, tea, or even a glass of wine or milk. A delicious cookie that's not too sweet. Kids and adults will love these!

Servings

Biscotti

Ingredients

• 1/4 cup light olive oil, very good quality
• 3/4 cup sugar
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 eggs
• 1-3/4 cups all-purpose flour
• 1/4 tsp kosher salt
• 1 tsp baking powder
• 1 cup unsalted pistachios, roughly chopped
• 1/2 cup dried cranberries

Servings Biscotti Ingredients 1/4 cup light olive oil, very good quality 3/4 cup sugar 2 tsp pure vanilla extract 1/2 tsp almond extract 2 eggs 1-3/4 cups all-purpose flour 1/4 tsp kosher salt 1 tsp baking powder 1 cup unsalted pistachios, roughly chopped 1/2 cup dried cranberries

Instructions

Preheat oven to 300° F.

1. In a large bowl, combine the olive oil and sugar until well blended. Add the vanilla and almond extracts, stirring well to incorporate. Beat in the eggs.
2. In a small bowl, combine the flour, salt, and baking powder thoroughly. Gradually add to the egg mixture, mixing well. Stir in the chopped pistachios and dried cranberries.
3. Divide the dough in half. On a parchment lined baking sheet, form each half of the dough into a 12" x 2" log. To make handling the stick dough a little easier, dampen you hands will cool water.
4. Bake in the preheated oven for 35 minute, or until the logs are lightly browned. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 275° F.
5. Cut each log into slices, 3/4 inch thick, on the diagonal. Lay each biscotti on its side on the parchment lined baking sheet. Bake about 8 to 10 minutes, or until completely dry. Remove from oven; cool.

Recipe Notes

It's important to use a very good quality, light olive oil

 

Variations:

Substitute your favorite nuts for the pistachios.

Dip one half of each biscotti in your dark chocolate.