Cranberry Pistachio Biscotti |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 32 |
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This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. âDiane Gruber, Sioux City, Iowa Ingredients:
3/4 cup sugar |
1/4 cup canola oil |
2 eggs |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
2/3 cup chopped pistachios |
1/2 cup dried cranberries |
Directions:
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 baking sheet. Bake at 350° for 18-22 minutes or until set.
3. 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 baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
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