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Cranberry Pistachio Biscotti



From the kitchen of Stephanie Knewasser



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Biscotti, crunchy Italian cookies that are perfect for dunking in coffee, are great for breakfast, snack or dessert. This version has dried cranberries and pistachios. I like them with a drizzle of white chocolate over them, but they are good plain too.



In a large bowl, combine:

1/4 c olive oil

3/4 c sugar

Add:

1 Tbsp vanilla or 2 Tbsp imitation vanilla

2 eggs

Add:

1 3/4 c flour

1/4 tsp salt

1 tsp baking powder

Mix in:

1 c dried cranberries

1/2 c pistachios, shelled - measure then coarsely chop

Divide dough in half.

Form two logs (12x2 inches) on a cookie sheet lined with parchment paper or a silicone baking mat.

Dough will be sticky.

To shape the sticky dough, use a silicone spatula or wet hands with oil.


Bake @ 350 for 16 minutes or until light brown.

Remove from oven.

Cool until easy enough to handle.

Cut into slices.

Place cut side down on lined cookie sheet.

Bake 12 minutes.

Turn over & bake 6 more minutes.



Related Recipes


BISCOTTI- ANNMARIE
BISCOTTI- KAY
NUTTY BISCOTTI
APRICOT ALMOND BISCOTTI





familyrecipesandmore.com



This is a collection of my family's favorite recipes..
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com