Cranberry Pistaschio Biscotti
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ¼ cup extra light olive oil
  • ¾ cup white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon orange extract
  • 2 eggs
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt (unless using salted pistachios, then omit)
  • 1 teaspoon baking powder
  • 1 cup dried cranberries - roughly chopped
  • 1 cup pistachio nuts - roughly chopped
Instructions
  1. Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and orange extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  2. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough is sticky, lightly flour your work surface and hands, if necessary. Bake for 35 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.
  3. Cut logs on diagonal into ¾ inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool completely. Drizzle with melted white chocolate, if desired.
Recipe by Running With Scissors at http://blog.angiekovacs.com/?p=329