Festive Cranberry Pistachio Biscotti
Deliciously crunchy biscotti with cranberries and pistachios, perfect for the holidays!
Equipment
- baking sheet
- Parchment paper
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
- ½ cup dried cranberries
- 1 ½ cups pistachio nuts
Instructions
- Preheat the oven to 150°C.
- In a large bowl, mix together the oil and sugar until well blended.
- Add the vanilla and almond extracts, then beat in the eggs.
- In a separate bowl, combine flour, salt, and baking powder.
- Gradually stir this into the egg mixture.
- Mix in the cranberries and pistachio nuts by hand.
- Divide the dough in half.
- Form two logs on a parchment-lined baking sheet.
- If the dough is sticky, wet your hands with cool water to handle it more easily.
- Bake for 35 minutes or until the logs are light brown.
- Remove from the oven and let cool for 10 minutes.
- Reduce oven heat to 135°C.
Notes / Tips / Wine Advice:
Wine Advice
A sweet dessert wine, such as Vin Santo, pairs wonderfully with these biscotti.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 7 g | Fiber: 1 g | Sugar: 10 g | Salt: 0.1 mg
