Description
Crisp and lightly sweet biscotti filled with festive red cranberries and green pistachios. These twice-baked cookies are perfect for the holidays, great for gifting, and ideal with coffee or tea.
Ingredients
- ¾ cup white sugar
- ¼ cup light olive oil
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 large eggs
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt (omit if using salted pistachios)
- 1½ cups pistachio nuts
- ½ cup dried cranberries
Instructions
- Preheat oven to 300°F (150°C) and line a cookie sheet with parchment paper.
- In a large bowl, mix sugar and oil until blended. Stir in vanilla and almond extracts, then beat in eggs.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir into the wet mixture until combined.
- Fold in pistachios and cranberries by hand.
- Divide dough in half and shape each portion into a 12×2-inch log on the prepared baking sheet. Wet hands to handle sticky dough more easily.
- Bake for 35 minutes until light brown. Remove and let cool for 10 minutes.
- Reduce oven temperature to 275°F (135°C).
- Using a sharp serrated knife, cut logs diagonally into ¾-inch slices. Lay slices cut-side down on the cookie sheet.
- Bake for an additional 8–10 minutes until dry and crisp. Let cool completely before storing.
Notes
- Substitute pistachios with almonds, walnuts, or hazelnuts.
- Add 1 tsp orange zest for a citrus note.
- Dip or drizzle with white or dark chocolate for a fancier finish.
- Let logs cool before slicing to prevent crumbling.
- Store in an airtight container for up to 2 weeks, or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 90
- Sugar: 5g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
