Cranberry Pistachio Biscotti Recipe
This cranberry pistachio biscotti recipe tastes great. The red and green colors also make it a great choice to bake up around the winter holidays.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup light olive oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/2 cup dried cranberries
1 1/2 cups green pistachio nuts
1 egg white for brushing
Step 1: Preheat oven to 350 degrees F.
Step 2: Line cookie sheet with parchment paper; set aside.
Step 3: In medium bowl, whisk together flour, salt and baking powder.
Step 4: In large bowl, with electric mixer, beat together oil and sugar until well blended.
Step 5: Mix in vanilla and almond extracts, then eggs, and beat well.
Step 6: Stir in cranberries and nuts. Dough may be sticky.
Step 7: Wet hands slightly and work dough into two logs 9 inches long and 2 inches in diameter.
Step 8: Place on parchment paper and brush egg white over top.
Step 9: Bake for 40 minutes, or until light brown.
Step 10: Remove from oven, set aside and cool for 10 minutes.
Step 11: Slice logs into 3/4-inch slices along bias (at an angle). Place back on parchment paper slice side down.
Step 12: Bake for another 10 minutes, or until dry. Remove from oven and cool.
Makes 24 pieces.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more biscotti recipes look here.
Try these similar recipes.
Cranberry Chip Cookies
Pistachio Cream Bars
Top of Cranberry Pistachio Biscotti Recipe
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