From the kitchen of Stephanie Knewasser. I found
this recipe at allrecipes.com. The dough is
unmanagable to shape unless you wet your hands. I
think these are fabulous.
This photo was taken after the initial 35 min in oven, after
slicing, before going back in oven. If you like light, softer
biscotti, stop here. For traditional hard dunking biscotti, bake
as directed until toasted & golden.
In a large bowl, combine:
1/4 c light olive oil
3/4 c sugar
2 tsp vanilla
1/2 tsp almond
1 3/4 c flour
1/4 tsp salt
1 tsp baking powder
1/2 c dried cranberries
1 c pistachios, shelled - measure then coarsely
Divide dough in half.
Form two logs (12x2 inches) on a cookie sheet
lined with parchment paper.
Dough will be sticky.
Wet hands with water to handle.
Bake @ 300 for 35 minutes or until light brown.
Remove from oven. Cool for 10 minutes.
Reduce oven to 275.
Cut logs on diagonal into 3/4 inch thick slices.
Lay on sides on parchment covered cookie sheet.
Bake approximately 8 to 10 minutes, or until dry.
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