These cranberry pistachio biscotti studded with red and green colors make great Christmas cookies.
Ingredients
- white sugar: 0.75 cup
- light olive oil: 0.25 cup
- vanilla extract: 2 tsp
- almond extract: 0.5 tsp
- eggs: 2 piece
- ¾ cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- salt: 0.25 tsp
- ½ cups pistachio nuts: 1 piece
- cranberries: 0.5 cup (dried)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
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Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.
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Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
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Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.
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Reduce oven temperature to 275 degrees F (135 degrees C).
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Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
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Bake cookies until dry, 8 to 10 minutes. Rob Tanner
