CRANBERRY PISTACHIO BISCOTTI
Carolina Bed & Breakfast
¼ cup olive oil 1 ¾ cups flour
¾ cup sugar ¼ tsp salt
2 tsp vanilla 1 tsp baking powder
½ tsp almond extract ½ cup dried cranberries
2 eggs 1 ½ cup shelled roasted pistachio nuts
Preheat oven to 300F. Line cookie sheets with parchment paper.
In a large bowl, mix together sugar and olive oil until well blended. Mix in vanilla and almond extract, then beat in the eggs. In a separate bowl combine the flour, salt and baking powder then gradually stir dry ingredients into the egg mixture. Mix in cranberries and nuts. Dough will be thick and sticky.
Divide the dough in half (wet your hands with cold water to make dough easier to work with). Form two logs about 12” x 2” and place on cookie sheet.
Bake 30-35 minutes in preheated oven (logs should be light brown). Remove from the oven and cool for 10 minutes. Lower the oven temperature to 275F.
Cut logs on a diagonal into ¾” thick slices and lay on sides on the parchment lined baking sheets. Bake five minutes, turn biscotti over and bake five minutes more. Cool