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Cranberry Pistachio Biscotti - A Family Feast

Cranberry Pistachio Biscotti

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
Scale:

Ingredients

  • ¼ cup light olive oil
  • ¾ cup white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup dried cranberries
  • ¾ cup shelled pistachios

Instructions

  1. Preheat the oven to 300 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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