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Cranberry and Pistachio Biscotti

Cranberry and Pistachio BiscottiI love this time of year. The colors of the leaves are changing, the air is cool and the winter clothes come out. What also gets me excited is that the holiday season is coming up! I’ve been baking a lot recently working on a holiday cookie kit for our business GrubKit.com. The kit comes with ingredients for four different cookies including Mexican Chocolate Chip, German Gingerbread (Lebkuchen) and Japanese Green Tea Shortbread Cookies.

These biscotti cookies taste delicious with coffee for breakfast or as a tea time snack. We also love to give them as a unique holiday gift. Either way, you’ll love these colorful and crunchy slices of heaven!

Mix the wet with the dry ingredients until smooth, then stir in the pistachios and cranberries.

For batter into a log shape and bake for about 30 minutes, then cool for 5 minutes.

Slice into 1/2-inch pieces and bake for another 10 minutes.

Cranberry and Pistachio Biscotti

  • 2 tablespoons olive oil
  • a heaping 1/2 cup of sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 egg
  • a heaping 3/4 cup of flour
  • a pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 cup dried cranberries
  • 1/2 cup unsalted whole pistachios

    Preheat oven to 300° F. In a medium-sized bowl, stir together oil, sugar, almond and vanilla extracts, then mix in egg. Stir in flour, salt, and baking powder and mix until smooth. Mix in cranberries and pistachios.

    With your hands, form dough into a log, about 2 x 12-inches long, on a baking sheet lined with silpat or parchment paper. If dough is sticky, wet your hands with cold water. Bake for 30-35 minutes, until light brown. Remove pan and set aside to cool for 10 minutes. Cut the log into about 1/2-inch thick slices, or desired sizes. Lay slices back on the baking sheet and bake for about another 10 minutes, until dry. Cool before serving.

    Total Time: 70 minutes
    Yield: makes about 20 biscotti cookies

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