The perfect holiday biscotti recipe with dried cranberries, pistachios in a sweet vanilla-almond cookie.
Yield:2-3 dozen cookies depending on preparation 1x
Prep:40 minsCook:1 hourTotal:1 hour 40 minutes
¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¾ cup dried cranberries
¾ cup shelled pistachios
Preheat the oven to 300 degrees.
In the bowl of a stand mixer, mix together the oil and sugar until blended. Add in the vanilla and almond extracts and eggs. Mix well.
In a separate bowl, combine the flour, salt and baking powder, mixing well. Gradually add the flour mixture to the wet mixture – mixing until fully blended. Add cranberries and pistachios and mix until just blended.
Line a cookie sheet with parchment paper. Divide dough in half and form into two logs (approximately 12×2 inches for small biscotti or 9×3 inches for longer biscotti) on the parchment paper. Note: dough is sticky so wet your hands with cool water to more easily handle the dough.
Bake the logs for 30-35 minutes in the 300 degree oven until logs are a very light brown. Remove from the oven and set aside to cool for 10 minutes. Reduce the heat to 275 degrees.
After 10 minutes, using a serrated knife, cut the logs on a diagonal into ¾ inch thick slices. Lay the cookies on their sides on the parchment covered cookie sheets and bake for 8 to 10 minutes more. Let cool.
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