Cranberry Pistachio Biscotti

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

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 (12×2 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 until light brown, about 16 minutes.

Remove from oven.

Cool for about 10 minutes so it won’t crumble when you slice it.

Cut into slices.

Place cut side down on lined cookie sheet.

Bake 12 minutes.

Turn over & bake 6 more minutes.

Optional: When cool, spread melted white chocolate across bottom.

NOTES

  • Biscotti are meant to be hard and dry, which makes them perfect for dunking in coffee or tea. If you don’t want them so hard, just bake for a shorter time.

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