This cranberry pistachio biscotti recipe tastes great. The red and green colors also make it a great choice to bake up around the winter holidays.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup light olive oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/2 cup dried cranberries
1 1/2 cups green pistachio nuts
1 egg white for brushing
Step 1: Preheat oven to 350 degrees F.
Step 2: Line cookie sheet with parchment paper; set aside.
Step 3: In medium bowl, whisk together flour, salt and baking powder.
Step 4: In large bowl, with electric mixer, beat together oil and sugar until well blended.
Step 5: Mix in vanilla and almond extracts, then eggs, and beat well.
Step 6: Stir in cranberries and nuts. Dough may be sticky.
Step 7: Wet hands slightly and work dough into two logs 9 inches long and 2 inches in diameter.
Step 8: Place on parchment paper and brush egg white over top.
Step 9: Bake for 40 minutes, or until light brown.
Step 10: Remove from oven, set aside and cool for 10 minutes.
Step 11: Slice logs into 3/4-inch slices along bias (at an angle). Place back on parchment paper slice side down.
Step 12: Bake for another 10 minutes, or until dry. Remove from oven and cool.
Makes 24 pieces.Tags: Cranberry Pistachio Biscotti