Cranberry Pistachio Biscotti
A classic Italian biscotti studded with dried cranberries and pistachios. Twice-baked for a crunchy texture, perfect for dipping in coffee or tea.
Ingredients
- 59.1 ml light olive oil
- 177 ml white sugar
- 9.86 ml vanilla extract
- 2.46 ml almond extract
- 2 eggs
- 414 ml all-purpose flour
- 1.23 ml salt
- 4.93 ml baking powder
- 118 ml dried cranberries
- 355 ml pistachio nuts
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24.8 mg
- Iron: 0.87 mg
- Magnesium: 12.8 mg
- Phosphorus: 64 mg
- Potassium: 103 mg
- Zinc: 0.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml light olive oil
- 177 ml white sugar
- 9.86 ml vanilla extract
- 2.46 ml almond extract
- 2 eggs
- 414 ml all-purpose flour
- 1.23 ml salt
- 4.93 ml baking powder
- 118 ml dried cranberries
- 355 ml pistachio nuts
Let's Cook
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Step 1.
Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper.
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Step 2.
In a large bowl, mix together 1/4 cup light olive oil and 3/4 cup white sugar until well blended.
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Step 3.
Mix in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract, then beat in 2 eggs one at a time until smooth.
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Step 4.
In a separate bowl, combine 1 3/4 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder. Gradually stir the dry ingredients into the egg mixture until just combined.
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Step 5.
Stir in 1/2 cup dried cranberries and 1 1/2 cups pistachio nuts by hand until evenly distributed.
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Step 6.
Divide the dough in half. On the prepared cookie sheet, shape each half into a log about 12 inches long and 2 inches wide. If the dough is sticky, wet your hands with cool water to make handling easier.
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Step 7.
Bake the logs in the preheated oven for 35 minutes, or until they are light brown and firm to the touch.
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Step 8.
Remove the logs from the oven and let them cool on the cookie sheet for 10 minutes. Meanwhile, reduce the oven temperature to 275 degrees F.
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Step 9.
Using a serrated knife, cut the logs diagonally into 3/4-inch thick slices.
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Step 10.
Lay the slices on their sides on the parchment-lined cookie sheet. Bake for 8 to 10 minutes, or until dry and lightly toasted. Let cool completely on the cookie sheet before serving.