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| Cranberry Pistachio Biscotti |
"The pink and inexperienced make a brilliant Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe."
Ingredients :
- 1/four cup light olive oil
- three/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 three/4 cups all-motive flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- half cup dried cranberries
- 1 half cups pistachio nuts
Instructions :
| Prep : 25M | Cook : 36M | Ready in : 1H20M |
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- Preheat the oven to 300 levels F (a hundred and fifty degrees C).
- In a massive bowl, blend together oil and sugar till nicely blended. Mix within the vanilla and almond extracts, then beat inside the eggs. Combine flour, salt, and baking powder; steadily stir into egg mixture. Mix in cranberries and nuts by means of hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet fingers with cool water to deal with dough greater easily.
- Bake for 35 mins in the preheated oven, or until logs are mild brown. Remove from oven, and set aside to cool for 10 mins. Reduce oven warmth to 275 degrees F (one hundred thirty five ranges C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment blanketed cookie sheet. Bake about 8 to ten minutes, or till dry; cool.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.
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