{"id":2708,"date":"2023-06-02T20:56:08","date_gmt":"2023-06-02T20:56:08","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2708"},"modified":"2024-12-06T18:59:28","modified_gmt":"2024-12-06T18:59:28","slug":"cranberry-pistachio-biscotti","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/cranberry-pistachio-biscotti\/","title":{"rendered":"Cranberry Pistachio Biscotti"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

In a large bowl, combine:<\/p>\n\n\n\n

1\/4 c olive oil<\/strong><\/em><\/p>\n\n\n\n

3\/4 c sugar<\/strong><\/em><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 Tbsp vanilla or 2 Tbsp imitation vanilla<\/em><\/strong><\/p>\n\n\n\n

2 eggs<\/strong><\/em><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 3\/4 c flour<\/em><\/strong><\/p>\n\n\n\n

1\/4 tsp salt<\/em><\/strong><\/p>\n\n\n\n

1 tsp baking powder<\/em><\/strong><\/p>\n\n\n\n

Mix in:<\/p>\n\n\n\n

1 c dried cranberries<\/strong><\/em><\/p>\n\n\n\n

1\/2 c pistachios, shelled – measure then coarsely chop<\/strong><\/em><\/p>\n\n\n\n

Divide dough in half.<\/p>\n\n\n\n

Form two logs (12×2 inches) on a cookie sheet lined with parchment paper or a silicone baking mat.<\/p>\n\n\n\n

Dough will be sticky.<\/p>\n\n\n\n

To shape the sticky dough, use a silicone spatula or wet hands with oil.<\/p>\n\n\n\n

Bake @ 350 until light brown, about 16 minutes.<\/p>\n\n\n\n

Remove from oven.<\/p>\n\n\n\n

Cool for about 10 minutes so it won’t crumble when you slice it.<\/p>\n\n\n\n

Cut into slices.<\/p>\n\n\n\n

Place cut side down on lined cookie sheet.<\/p>\n\n\n\n

Bake 12 minutes.<\/p>\n\n\n\n

Turn over & bake 6 more minutes.<\/p>\n\n\n\n

Optional: When cool, spread melted white chocolate across bottom.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n