I 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!
Click for recipe…
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
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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Looks in the photos like you used dried cranberries, and that is not specified in the recipe.
Thanks, Sue! Made the change in the recipe.
Thanks. Sounds delish. Will make them tomorrow!
Pinning! Can’t wait to try this. As usual, beautiful photos.
Aww, thanks Stephanie
This is actually my first attempt at biscotti cookies and realized it wasn’t as hard as I thought!
Made this yesterday, but turned it into a gluten-free version, and it came out perfect. Sweet and dry and crunchy. I’m making a double-batch today! Thanks.
Thanks for your comment, Cindy! Really happy your gluten-free version came out so well
Hi Barb,
I made these yesterday and they turned out great!! The only thing is I am not a great fan of almond extract can I replace that with another tsp of vanilla or will that be overpowering? Sorry had to ask baking is new to me so I tread carefully
Hi Veena! You can definitely use vanilla extract instead. Thanks for your comment and have fun baking