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"The belly rules the mind."--Spanish Proverb

Cranberry Pistachio Biscotti Recipe

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This recipe for Cranberry Pistachio Biscotti is from The Copeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. Sugar
1/4 c. Canola oil
2 eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 3/4 c. All-purpose flour
1/4 tsp. salt
1 tsp. baking powder
2/3 c. Chopped pistachios
1/2 c. Dried cranberries

Directions:
Directions:
1) In a bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
2) divide dough in half. With floured hands, shape each half into a 12 in. X 2 in. Retangle on a parchment paper lined baking sheet. Bake at 350º for 18-22 minutes or until set.
3) place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut with a serrated knife into 3/4 inch slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in airtight container.

Number Of Servings:
Number Of Servings:
2-1/2 dozen
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
1 cookie = 85 calories

 

 

 

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