Cranberry Pistachio Biscotti

SUBMITTED BY: Gerry Meyer PHOTO BY: Allrecipes

"The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe."

PREP TIME	25 Min
COOK TIME	45 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

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INGREDIENTS

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

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DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
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.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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REVIEWS

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Reviewed on Dec. 15, 2005 by GZJ123

This is a wonderful recipe. Italian friends have told me this taste "just the way biscotti is supposed to taste." I reduced pistachios by 1/2 cup and increased the cranberries by 1/2 cup. I also add 1/2 tsp. real orange extract. Otherwise, the recipe is perfect. If you are not getting 3 dozen, you may be making the logs too wide. Make them 2 inches wide and then flatten them slighty. It is a smaller biscotti than those sold in jars at coffee shops. DON'T use butter or margarine. Find a light good quality olive oil. Butter doesn't belong in biscotti--it won't age well and will become rancid instead of allowing the flavor to develop.

29 users found this review helpful

Reviewed on Jul. 16, 2003 by Snuffles

By gads! This is the very =best= biscotti recipe! Usually I can't stand those nasty little bricks, but these are delicious! Try these even if you usually don't like biscotti... m-m-m-m yummy. HINT: Use a regular knife to cut these... the serrated blade makes a big mess.

20 users found this review helpful

Reviewed on Dec. 18, 2003 by Stephanie Knewasser

These are fantastic! I've made several bathces of these in the past few months. Yes, the nuts can be difficult to cut through- I coarsley chop mine. I've also coated one side in white chocolate then drizzled it with milk chocolate- beautiful presentation & tastes great! DO use parchment paper, as the recipe calls for, or they will stick. Wetting your hands does make shaping the sticky dough very easy. These also freeze beautifully. 5 stars!!

18 users found this review helpful

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