Homemade Cranberry Pistachio Biscotti
Crisp and dunkable, just the way a biscotti should be.
Ingredients
- 1/4 c olive oil
- 3/4 c sugar
- 2 t vanilla extract
- 1/2 t almond extract
- 2 eggs
- 1 7/8 c flour
- 1/4 t salt
- 1 t baking powder
- 1/2 c dried cranberries
- 1 c pistachios chopped
Instructions
- Preheat oven to 300°
- 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.
- Divide dough in half. Form an oval on a cookie sheet that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until log is light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275°
- Cut in half lengthwise, and then cut into one-inch wide sticks. Lay on sides on parchment covered cookie sheet. Bake 10 minutes; turn over each stick, and bake a final 5 minutes or until dry.
- Cool. Optional: melt white chocolate chips or candy coating and dip the ends into the chocolate; place on wax paper until dry. Serve with a hot beverage...and dunk them!