Recipe by: Gerry Meyer (website)

“The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.”

Cranberry Pistachio Biscotti
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Cranberry Pistachio Biscotti
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Servings Prep Time Cook Time Ready In
36 25m 45m 1h 20m
Servings Prep Time
36 25m
Cook Time Ready In
45m 1h 20m
Servings: Units:
Ingredients
Ingredients
Servings: Units:
Instructions
  1. Preheat the oven to 300 degrees F (150 degrees C).
  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 in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

INGREDIENT TAGS: light olive oil, white sugar, vanilla extract, almond extract, eggs, all-purpose flour, salt, baking powder, dried cranberries, pistachio nuts

Recipe Categories: Biscotti, Christmas Cookies