Cranberry Pistachio Biscotti
Cranberry and Pistachio nuts are the perfect compliment to each other to make this biscotti delicious. It’s easy and quick to make so it’s sure to become a favorite.
  • 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
  1. Preheat oven to 300° (150°C).
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  1. Hilton Beijing