Pistachio and Cranberry Biscotti
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
36 Slices
ingredients
- 2 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 tablespoon vanilla extract
- 4 eggs, lightly beaten
- 1 cup pistachios, salted and shelled
- 1 cup dried sweetened cranberries
- vegetable oil
- parchment paper or butter
directions
- Preheat oven to 350°F Lightly butter a large baking sheet or line with parchment paper.
- In a large bowl combine flour, sugar, baking soda, and baking powder.
- In a medium bowl lightly beat the eggs, then the vanilla extract.
- Now mix wet and dry ingredients together to form a dough.
- Coat your hands with oil and add the cranberries and pistachios blending them into the dough by hand.
- On the baking sheet make 3 x 6-8" long logs that are about 2" in diameter.
- Bake at 350°F for 25-30 minutes, or until golden brown. Remove logs from oven and with a serrated knife cut the logs into diagonal 1/2-1" slices and place them back on the baking tray cut side up. Bake another 5-7 minutes till lightly golden. Transfer onto a cooling rack.
- When completely cooled you can drizzle melted dark chocolate to decorate.
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RECIPE SUBMITTED BY
Aussie-In-California
Fontana, California
I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating.
I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food.
My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.