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Breakfast/Brunch|Dessert & Baking|Quick & Easy

Cranberry Pistachio Biscotti



  • 60 ml light Olive Oil
  • 150 g White Sugar
  • 10 ml Vanilla extract
  • 3 ml Almond extract
  • 2 eggs
  • 220 g Flour
  • 2 g Salt
  • 5 g Baking Powder
  • 60 g dried cranberries
  • 190 g Pistachios



  • Preheat oven to 300° (150°C).
  • In a large bowl, mix together oil and sugar until well blended. Mix in vanilla and almond extracts, then beat in the eggs. Combine flour, salt and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  • Divide dough in half. Form two logs (12 x 2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  • Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275° F (135° C).
  • Cut logs on diagonal into 3/4 inch thick slices. Lay on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.


  • Hilton Beijing
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