{"id":2708,"date":"2023-06-02T20:56:08","date_gmt":"2023-06-02T20:56:08","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2708"},"modified":"2026-06-01T12:51:30","modified_gmt":"2026-06-01T12:51:30","slug":"cranberry-pistachio-biscotti","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/cranberry-pistachio-biscotti\/","title":{"rendered":"Cranberry Pistachio Biscotti"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">In a large bowl, combine:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>1\/4 c olive oil<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>3\/4 c sugar<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>1 Tbsp vanilla or 2 Tbsp imitation vanilla<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>2 eggs<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>1 3\/4 c flour<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>1\/4 tsp salt<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>1 tsp baking powder<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix in:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>1 c dried cranberries<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>1\/2 c pistachios, shelled &#8211; measure then coarsely chop<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Divide dough in half.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Form two logs (12&#215;2 inches) on a cookie sheet lined with parchment paper or a silicone baking mat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dough will be sticky.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To shape the sticky dough, use a silicone spatula or wet hands with oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake @ 350 until light brown, about 16 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove from oven.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cool for about 10 minutes so it won&#8217;t crumble when you slice it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut into slices.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place cut side down on lined cookie sheet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake 12 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turn over &amp; bake 6 more minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Optional: When cool, spread melted white chocolate across bottom.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">NOTES<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Biscotti are meant to be hard and dry, which makes them perfect for dunking in coffee or tea. If you don&#8217;t want them so hard, just bake for a shorter time.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":7802,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,19],"tags":[86,38,129,68,414,106,41,603],"class_list":["post-2708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-shapedcookies","tag-biscotti","tag-cookie","tag-cranberry","tag-italian","tag-pistachio","tag-recipe","tag-stephanie-knewasser","tag-white-chocolate","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Biscotti, Italian cookies that are perfect for dunking in coffee, are great 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