Cranberry Pistachio Biscotti

Name: Cranberry Pistachio Biscotti
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons almond extract; 1 teaspoon baking powder; 118 milliliters dried cranberries; 2 eggs; 414 milliliters all-purpose flour; 59 milliliters light olive oil; 355 milliliters pistachio nuts; 0 teaspoons salt; 2 teaspoons vanilla extract; 177 milliliters white sugar

The recipe Cranberry Pistachio Biscotti could satisfy your Mediterranean craving in roughly 1 hour and 20 minutes. This recipe serves 36. Watching your figure? This dairy free and vegetarian recipe has 90 calories, 2g of protein, and 4g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have flour, eggs, salt, and a few other ingredients on hand, you can make it. It works well as an inexpensive dessert.

Instructions

Preheat the oven to 300 degrees F (150 degrees C).

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Oven

In a large bowl, mix together oil and sugar until well blended.

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Sugar

Cooking Oil

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Bowl

Mix in the vanilla and almond extracts, then beat in the eggs.

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Vanilla

Almonds

Egg

Combine flour, salt, and baking powder; gradually stir into egg mixture.

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Baking Powder

All Purpose Flour

Salt

Egg

Mix in cranberries and nuts by hand.

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Cranberries

Nuts

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

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