Cranberry And Pistachio Biscotti Recipe

Name: Cranberry And Pistachio Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1/4 cup canola oil; 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1-3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup chopped pistachios; 1/2 cup dried cranberries

Servings: persons

3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

1
In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
2
Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined
3
. Bake at 350u00b0 for 18-22 minutes or until set.
4
Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased
5
. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1/4 cup canola oil, 2 large eggs, 2 teaspoons vanilla extract, and more.

Yes, Cranberry And Pistachio Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry And Pistachio Biscotti

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