CRANBERRY PISTACHIO BISCOTTI


If you like Italian cookies, this is amazing recipe for you!!

 

 

Serves: 20

INGREDIENTS:

 

  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 2 eggs
  • 1/4 cup olive oil or canola oil
  • 1 1/2 cups pistachio nuts
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 cup dried cranberries
  • 1 teaspoon baking powder

 

 

METHOD

Preheat your oven to 300 F (aka 150 C).

In a good sized bowl, mix together oil and sugar until it is well blended.

Now mix in the vanilla extract and then beat in the eggs.

Combine salt, flour, and baking powder.

Slowly stir this into the egg mixture.

Mix in the cranberries and nuts by hand.

Divide your dough in half.

Create two logs (about 12×2 inches) on a parchment paper lined cookie sheet.

The dough might be sticky, so wet your hands with cool water.

Bake for about 35 minutes in the preheated oven.

When read the logs will be a light brown.

Remove from oven, and set aside to cool for approximately 10 minutes.

Reduce the oven heat to 275 F (135 C).

Cut the logs on diagonal into 3/4 inch thick slices.

Lay on their sides on parchment covered cookie sheet and bake about 8 to 10 minutes.

Enjoy!

 

 

 

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