In Her Kitchen

A Sisters' Recipe Exchange

Cranberry Pistachio Biscotti

Posted on | December 15, 2010 | by Lauren | No Comments | Print Recipe

Hey Jennifer,

So I think it’s common knowlege that I’d LOVE to be Italian! From the long flowing locks, to the thick lashes, not to mention the hot accent! But alas, I am not Italian. So I guess the closest I’ll get is trying to perfect their delicious recipes. I was told by an Italian friend this past weekend (whose mother often makes authentic biscotti) that these were amazing. AHA! I’m one step closer. I feel so exotic! So if you are feeling a little “plain Jane”, I suggest you whip up a batch of these biscotti. If anything they’re sure to get you in the holiday spirit with the red cranberries and green pistachios. Enjoy!

xoxo,
Lauren

Cranberry Pistachio Biscotti

Source: http://allrecipes.com/Recipe/Cranberry-Pistachio-Biscotti/Detail.aspx – altered
Servings: 20

Ingredients

  • 1/2 cup light olive oil
  • 1-1/2 cups white sugar
  • 1 Tablespoon & 1 teaspoon vanilla extract
  • 1t almond extract
  • 4 eggs
  • 3-1/2 cups all purpose flour
  • 1/2t salt
  • 2t baking powder
  • 1 cup dried cranberries
  • 3 cups shelled pistachios
  • 12 oz white chocolate (optional)

Directions

  1. Preheat oven to 300 degrees F. In a large bowl, mix together oil and sugar until well blended.

  2. Mix in the vanilla and almond extracts, then beat in the eggs.

  3. Sift in the flour, salt, and baking powder and gradually stir into egg mixture.

  4. I give the cranberries a quick rough chop then mix in cranberries and nuts by hand.

  5. Divide dough in half. Form two logs on a cookie sheet that has been lined with parchment paper. Dough may be sticky. *TIP* Wet hands with cool water or spray hands with cooking oil to handle dough more easily.

  6. Bake for 45 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. Cut logs on diagonal into 1 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry. Allow to cool and dunk the bottoms into melted white chocolate (optional)

  7. Serve with hot coffee or milk. There are not many things in this world that are more enjoyable than fresh baked biscotti from scratch! Well worth it!

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