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Cranberry and Pistachio Biscotti Recipe

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This recipe for Cranberry and Pistachio Biscotti is from Family Favorites , 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 cup granulated sugar
1/4 cup canola oil
2 large eggs
3 tsp vanilla
1¾ cups AP flour
1 tsp baking powder
1/4 tsp salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

Directions:
Directions:
Preheat oven to 350 degrees.
In a small bowl, beat sugar and oil until blended. Beat in eggs, then vanilla. Combine the flour, baking powder and salt in a medium bowl. Add the dry to the wet ingredients and mix well. Dough is stiff. Stir in pistachios and cranberries.
Divide the dough in half. With floured hands, shape each half into a 10 inch by 2 inch rectangle on a parchment paper lined baking sheet.
Bake for 18-22 minutes until set.
Place the pan on a wire rack. When cook enough to handle, transfer to a cutting board. Cut each rectangle with a serrated knife into 3/4 inch slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes. Remove to wire racks to cool. Store in an air-tight container.

Number Of Servings:
Number Of Servings:
Makes about 30 biscotti

 

 

 

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