Description
Learn how to make delicious cranberry pistachio biscotti with our easy-to-follow recipe. Perfect for dipping in coffee or enjoying as a sweet treat!
Ingredients
Scale
- 75 cup white sugar (177 ml)
- 25 cup light olive oil (59 ml)
- 2 teaspoons vanilla extract (10 ml)
- 5 teaspoon almond extract (2.5 ml)
- 2 large eggs
- 75 cups all-purpose flour (210 g)
- 1 teaspoon baking powder (5 g)
- 25 teaspoon salt (1.5 g)
- 5 cups pistachio nuts (180 g)
- 5 cup dried cranberries (75 g)
Instructions
- Set your oven to 300°F (150°C) and prepare a baking tray with parchment paper.
- In a large mixing bowl, blend the sugar and olive oil until they are well mixed. Add the vanilla and almond extracts, then incorporate the eggs by beating them in. In another bowl, mix the flour, baking powder, and salt; then gradually add this dry mixture to the wet ingredients until everything is combined. Gently incorporate the pistachios and cranberries by hand.
- Divide the dough into two portions. Shape each portion into a 12×2-inch log on the prepared baking tray. If the dough is sticky, wet your hands with cool water to make handling easier.
- Place the logs in the preheated oven and bake until they are a light brown color, which should take about 35 minutes. Remove them from the oven and let them cool for 10 minutes.
- Lower the oven temperature to 275°F (135°C).
- Cut the logs diagonally into slices that are about 3/4 inch thick. Arrange the slices cut-side down on the baking tray.
- Bake the slices until they are dry, which should take 8 to 10 minutes.
Notes
- Consider using roasted pistachios for a nuttier flavor.
- Try dried cherries or chopped apricots for a unique twist.
- Increase sugar by 1-2 tablespoons for a sweeter biscotti.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 92 kcal
- Fat: 4 g
- Protein: 2 g
Keywords: cranberry biscotti, pistachio cookies, almond extract, baking pistachio biscotti, dried cranberries, sweet biscotti
