cranberry pistachio biscotti

Biscotti

These colorful little biscotti are just waiting to be dunked in your morning coffee!

1/4 cup olive oil
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 eggs
1 3/4 cups unbleached flour
1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries

1 1/2 cups shelled pistachio nuts


Preheat the oven to 300 degrees F. Line a large cookie sheet with parchment paper.

In a large bowl, mix together oil, sugar, vanilla and almond extract. Beat in eggs until well combined. Combine the flour, salt, and baking powder and gradually stir into egg mixture. Mix in cranberries and pistachios.

Divide dough in half. Form two logs (12x2 inches) on cookie sheet. (It may help to wet your hands with cool water first.)

Bake for 35 minutes, until just golden. Remove from oven and cool for 10 minutes. Reduce oven heat to 275 degrees.

Cut logs into diagonal slices about 3/4 inch thick. Lay them on their sides on the parchment covered cookie sheet and bake about 10 minutes longer, until dry. Cool on pan or rack.

The Wary Buffalo 2015