Cranberry Pistachio Biscotti

Name: Cranberry Pistachio Biscotti
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 36 servings
Ingredients: ¾ cup white sugar ¾ cup white sugar; ¼ cup light olive oil ¼ cup light olive oil; 2 teaspoons vanilla extract 2 teaspoons vanilla extract; ½ teaspoon almond extract ½ teaspoon almond extract; 2 large eggs 2 large eggs; 1 ¾ cups all-purpose flour 1 ¾ cups all-purpose flour; 1 teaspoon baking powder 1 teaspoon baking powder; ¼ teaspoon salt ¼ teaspoon salt; 1 ½ cups pistachio nuts 1 ½ cups pistachio nuts; ½ cup dried cranberries ½ cup dried cranberries

Prep: 25 minsCook: 45 mins

Prep

25 mins

Cook

45 mins

Servings

Difficulty

Hard

Dairy-FreeVegetarian

(0)

Ingredients

Servings:

¾ cup white sugar¾ cup white sugar
¼ cup light olive oil¼ cup light olive oil
22 teaspoons vanilla extract
½ teaspoon almond extract½ teaspoon almond extract
22 large eggs
11 ¾ cups all-purpose flour
11 teaspoon baking powder
¼ teaspoon salt¼ teaspoon salt
11 ½ cups pistachio nuts
½ cup dried cranberries½ cup dried cranberries

Instructions

1
Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2
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.
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.
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.
5
Reduce oven temperature to 275 degrees F (135 degrees C).
6
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
7
Bake cookies until dry, 8 to 10 minutes.

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