These cranberry pistachio biscotti studded with red and green colors make great Christmas cookies
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts
then beat in eggs. Combine flour
baking powder
and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.
Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake in the preheated oven until logs are light brown
about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.
Reduce oven temperature to 275 degrees F (135 degrees C).
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
Bake cookies until dry
8 to 10 minutes.
Rob Tanner
Cook’s Note
If your pistachios are salted
omit the 1/4 teaspoon salt from the recipe.I have used other nuts instead of pistachios with success.
