Saturday, January 19, 2013

Cranberry Pistachio Biscotti

I am finally posting one of the recipes from the cookie exchange my friends had. I can assure you it did not take as long to eat them as it did to post this recipe! These crunchy biscotti have some sweetness from the cranberries and delicious pistachios. Feel free to use your favorite nut if you don't like pistachios. My friend who baked these added chocolate chips to some of them, she must have read my mind. You can eat these on their own or dunk them into some coffee or hot cocoa.
 photo CranberryPistachioBiscotti_zpsd3db0ce1.jpg
Cranberry Pistachio Biscotti
Yields 3 dozen

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

1. Preheat oven to 300 F.

2. In a large bowl mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

4. Bake for 35 minutes or until the logs are light brown. Remove from oven, set aside to cool for 10 minutes. Reduce oven to 275 F.

5. Cut logs on diagonal into ¾ inch thick slices. Lay on sides on parchment lines baking sheet. Bake approximately 8-10 minutes or until dry. Cool and enjoy!

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