Description
A crunchy and flavorful biscotti recipe featuring tart cranberries and crunchy pistachios. Perfect for a treat or holiday gift.
Ingredients
Scale
- 3 cups white sugar
- 1 cup light olive oil
- 8 teaspoons vanilla extract
- 2 teaspoons almond extract
- 8 large eggs
- 7 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 6 cups pistachio nuts
- 2 cups dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix sugar, oil, vanilla extract, and almond extract. Beat in eggs.
- Combine flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Fold in pistachios and cranberries.
- Divide dough into logs, flatten slightly, and bake for 25–30 minutes.
- Cool slightly, slice into ¾-inch pieces, and bake slices until crisp (10–12 minutes).
Notes
Best stored in an airtight container for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Cranberry Pistachio Biscotti