Cranberry Pistachio Biscotti

Cooking Label
Prep Time
5 minutes
Cook Time
45 Minutes
4 servings
1/4 cup Pasolivo Citrus Olive Oil
3/4 cup granulated sugar
1/2 tsp. almond oil (optional)
2 tsp. vanilla
2 eggs
1 3/4 cups all purpose flour
1/4 tsp.Pasolivo Pacific Blue Kosher Salt
1 tsp. baking powder
1/2 cup dried cranberries
1 1/2 cups pistachios (if salted, eliminate salt in the recipe)
Preheat oven to 300 degrees. Whisk together Pasolivo Citrus Olive Oil and sugar until well blended. Mix in vanilla and almond extract. Beat in eggs. In a separate bowl combine flour, salt, and baking powder and gradually stir into egg mixture. Fold in nuts and cranberries. Line a baking sheet with parchment paper. Divide dough in half. With wet hands, form each portion of dough into a log about 2x12 inches long. Smooth the top if necessary with damp hands. Bake for about 35 minutes or until the logs are light brown. Remove from the oven and cool slightly, about 10 minutes. Reduce oven to 275 degrees. Cut logs on diagonal into ¾ inch thick slices. Lay on sides of parchment covered cookie sheet. Bake approximately 8 to 10 minutes until dry. Can be made crispier by baking in the low oven longer if desired. Eat as is or drizzle with powdered sugar or melted cooled chocolate.
This recipe is a great addition to a morning cup of coffee or tea.
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