Recipe of the Week, November 25: Cranberry-Pistachio Biscotti
These cookies are easy to make, easily store for a long time and the colors are perfect for Christmas.
Cranberry-Pistachio Biscotti
Prep 25 min Cook-45 min yield=3 doz.
¼ cup light olive oil
¾ cup sugar
2 teaspoon vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cup flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cup pistachios
Preheat oven to 300. In large bowl mix together oil & sugar until sell blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine the flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries & nuts by hand. Divide dough in half. Form 2 2x12’ logs on a baking sheet lined with parchment paper. Dough may be sticky; wet hands with cold water. Bake in preheated oven for 35 minutes or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce heat to 275. Slice logs diagonally into 3¾’thick slices. Lay on sides on parchment covered baking sheets. Bake approximately 8-10 minutes or until dry. Remove from baking sheets & cool on wire racks.
Those sound great, I would probably dip half in white chocolate.
I've eaten these at a Christmas party. I had no idea what they were called but so good! I never knew how much work was involved when I was merrily consuming them :) Eat one and finding yourself reaching for another - LOL.
In your freezer
- SweetLuci
on Nov. 25, 2012 at 11:52 AM