Cranberry Pistachio Biscotti Recipe

Ingredients

• 0.75 cup white sugar
• 0.25 cup light olive oil
• 2 teaspoons vanilla extract
• 0.5 teaspoon almond extract
• 2 large eggs
• 1.75 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1.5 cups pistachio nuts
• 0.5 cup dried cranberries

Instructions

1. Preheat your oven to 300°F (150°C). Prepare a cookie sheet by lining it with parchment paper.
2. In a large bowl, mix sugar and oil until well combined. Stir in vanilla and almond extracts, then beat in the eggs. In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the pistachios and cranberries.
3. Divide the dough into two equal portions. On the prepared cookie sheet, shape each portion into a 12x2-inch log. If the dough is sticky, lightly wet your hands with cool water for easier handling.
4. Bake in the preheated oven until the logs turn a light golden brown, approximately 35 minutes. Remove from the oven and allow to cool for 10 minutes.
5. Lower the oven temperature to 275°F (135°C).
6. Using a serrated knife, cut the logs diagonally into 3/4-inch-thick slices. Arrange the cookies cut-side down on the baking sheet.
7. Bake the biscotti until they are dry and crisp, about 8 to 10 minutes.

Nutrition

• Calories: 92 kcal
• Fat Content: 4 g
• Fiber Content: 1 g
• Sugar Content: 6 g
• Sodium Content: 55 mg
• Protein Content: 2 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 12 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g