Cranberry Pistachio Biscotti

Name: Cranberry Pistachio Biscotti
Total time: 80
Yield: 36
Ingredients: 0.75 cup white sugar; 0.25 cup light olive oil; 2 teaspoons vanilla extract; 0.5 teaspoon almond extract; 2 large eggs; 1.75 cups all-purpose flour; 1 teaspoon baking powder; 0.25 teaspoon salt; 1.5 cups pistachio nuts; 0.5 cup dried cranberries

Recipe by Gerry Meyer from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

36 servings

•

0.75 cup white sugar
•

0.25 cup light olive oil
•

2 teaspoons vanilla extract
•

0.5 teaspoon almond extract
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2 large eggs

•

1.75 cups all-purpose flour
•

1 teaspoon baking powder
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0.25 teaspoon salt
•

1.5 cups pistachio nuts
•

0.5 cup dried cranberries

Instructions

Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.
Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.
Reduce oven temperature to 275 degrees F (135 degrees C).
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
Bake cookies until dry, 8 to 10 minutes.