Recipe courtesy of Sharon Horowitz

Cranberry Pistachio Biscotti

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  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr
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Ingredients

1/4 cup extra virgin olive oil

3/4 cup sugar

2 teaspoons vanilla extract

1 teaspoon almond extract, optional

2 eggs

1 3/4 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup dried cranberries

1 cup unsalted pistachios

Directions

  1. Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry.