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Cranberry Pistachio Biscotti

Level: Easy

Prep time: 5 minutes

Cook time: 45 Minutes

Yield: 4 servings

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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.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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