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

Cranberry Pistachio Biscotti Recipe

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This recipe for Cranberry Pistachio Biscotti, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Heller
Added: Monday, May 22, 2006


1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon almond extract, optional
2 eggs
1-3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup dried cranberries
1 cup unsalted pistachios

preheat oven to 325.
mix together olive oil and sugar.
add vanilla and almond extract, and eggs.
beat until well blended. in a separate bowl, mix together flour, salt, and baking powder.
with electric mixer running, slowly incorporate the dry ingredients into the egg mixture. fold in the cranberries and pistachio. the dough will be sticky.
wet hands and turn the dough out onto a work surface.
shape into 2 logs - 2 by 12 by 1-1/2.
bake in the center of the oven for 35 minutes or until light brown.
remove from the oven, cool slightly, and cut the logs on the bias.
place the cookies on a baking sheet and bake in 250 degree oven for 8 minutes on each side or until dry.บบ

Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Aunt Grace has been making these at Christmas time for the past few years. I hope she continues
as they are awesome!




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