Pistachio-Cranberry Biscotti
Who doesn’t love a crunchy cookie with tea or matcha in the afternoon? This is my aunt Rose’s biscotti recipe which she usually makes with chopped pecans but I doctored it up with red dried cranberries and green pistachios instead for a festive holiday twist. Makes a sweet, homemade gift when you wrap some up in clear cello bags tied with a fancy ribbon.
Ingredients
- 3 eggs
- 1 cup + 1 tbsp sugar
- 1 cup vegetable oil
- zest of a small orange
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 3 ½ cup flour
- 1 cup shelled, unsalted pistachios, chopped
- 1 cup dried cranberries, chopped
Directions
- In a large bowl blend wet ingredients together—sugar, oil, eggs and vanilla extract—until light. Add orange zest, baking powder, salt and flour and mix until combined. Fold in pistachios and cranberries.
- Divide into four portions and shape each portion into a rectangular loaf, approximately 6” x 2”. Put on parchment paper-lined baking sheets (two loaves per sheet—the dough will spread) and bake for 30 mins in a 350° oven.
- Remove from oven and let the loaves rest a few minutes until somewhat cooled. Slice diagonally then return to oven and bake another 3 minutes per side or until edges are slightly toasted.
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