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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cranberry Pistachio Biscotti Recipe

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This recipe for Cranberry Pistachio Biscotti is from Our Cookbook, 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:  
¼ Cup Olive Oil
¾ Cup Sugar
1 Tablespoon Vanilla
1 Teaspoon Almond Extract
2 Eggs
1¾ Cups Flour
¼ Teaspoon Salt
1 Teaspoon Baking Powder
¾ Cup Dried Cranberries
1½ Cup Shelled Pistachios
Directions:
Directions:
1. Preheat oven to 300ºF.
2. In a bowl combine flour, salt and baking powder until mixed thoroughly. Set aside.
3. In a large bowl cream oil and sugar. Mix in extracts. Beat in eggs.
4. Gradually add flour mixture to liquids. Stir in cranberries and pistachios.
5. Divide dough in half. Form 2 logs (approx 12x2) on a cookie sheet that has been lined with parchment paper. Dough will be very sticky. Wet hands with cold water before attempting this.
6. Bake for 35 minutes (logs will be light brown). Remove from oven and let rest for 15 minutes. Reduce oven to 275ºF.
7. Cut logs into ¾" slices. Lay slices cut side down on cookie sheet lined with parchment paper. Bake for 8 minutes, turn slices over and bake until dry. Cool.
Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
30 minutes to prepare, 1 hour to bake

 

 

 

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