Cranberry Pistachio Biscotti – a delicious recipe with olive oil, sugar, vanilla, almond extract, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Preheat the oven to 300 degrees.", "In a large bowl, mix togeather oil and sugar until well blended. Mix in the extracts then beat in eggs. Combine flour, salt, and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts by hand.", "Divide dough in half. Form 2 logs (12X2) on a cookie sheet that has been lined with parchment paper or other non-stick covering. Dough may be sticky, wet hands with water slightly to all easier handling.", "Bake for 35 minutes in teh preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. reduce oven heat to 275.", "Cut logs in the diagonal into 3/4"" thick slices. Lay on sides on cookie sheet and bake for approximately 8-10 minutes or until dry. Cool and store in airtight container."]
552
kcal
Calories
21
g
Fat
79
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 cup olive oil, 3/4 cup sugar, 2 teaspoons vanilla, 1/2 teaspoon almond extract, and more.
Yes, Cranberry 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.
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