Description

Festive and crunchy, these cranberry pistachio biscotti are perfect for holiday cookie trays, with bright red cranberries and green pistachios in every bite.

Ingredients

¾ cup white sugar

¼ cup light olive oil

2 teaspoons vanilla extract

½ teaspoon almond extract

2 large eggs

1 ¾ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt (omit if using salted pistachios)

1 ½ cups pistachio nuts

½ cup dried cranberries

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Instructions

Preheat oven to 300°F (150°C). Line a cookie sheet with parchment paper.

In a large bowl, mix sugar and oil until well blended. Stir in vanilla and almond extracts, then beat in the eggs.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture and stir until combined.

Fold in pistachios and cranberries by hand.

Divide dough in half and shape each half into a 12×2-inch log on the prepared baking sheet. Wet hands with cool water to help handle sticky dough.

Bake for 35 minutes, or until logs are light brown. Remove from oven and cool for 10 minutes.

Reduce oven temperature to 275°F (135°C).

Slice logs diagonally into ¾-inch thick pieces. Lay each slice cut-side down on the baking sheet.

Bake again for 8–10 minutes, or until dry and crisp.

Let cool completely before storing or serving.

Notes

If using salted pistachios, omit the added salt.

These biscotti keep well in an airtight container for up to 2 weeks or can be frozen for longer storage.

Try swapping pistachios with almonds, walnuts, or hazelnuts for variation.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Cookies, Dessert, Holiday
Method: Baking
Cuisine: Italian-American