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These crunchy, not too sweet Italian cookies are very easy to make and delicious dipped in coffee or tea. You can substitute any nut or dried fruit you have on hand and they will be just as tasty.
Preheat oven to 300F Line a baking sheet with parchment paper In a large bowl mix together oil and sugar until well blended Mix in the vanilla, almond extract, and beat in the eggs In a separate bowl whisk the flour, salt, and baking powder Gradually stir the flour mixture into the egg mixture Mix in cranberries and pistachios Divide dough in half and slightly wet your hands with cold water Shape each half into a log about 12inx2in Bake for 35 minutes Remove from oven and let cool for 10 minutes. Reduce oven to 275F Cut logs on diagonal in slices about 3/4 in thick, lay them face up back on the parchment paper and bake 15 minutes longer or until dry Cool and enjoy!!!
Pistachio-Cranberry Biscotti
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Ingredients
Instructions
Recipe adapted from Allrecipes.com
Yum! Love biscotti!
Thank you Angela!😊
Eating some now…I believe you posted a recipe before? Happy Sunday!
I think that recipe was for cranberry scones. Have a great day!:)
Yes, I have made those too….I trade back and forth for Sunday treats. Your biscotti up next!
😁
My family loves biscotti – the combo of pistachios and cranberries is perfect. I once had a party – there were 4 of us and I gave each one two recipes to gather the ingredients for and we spent the afternoon baking – lot of fun and a lot of biscotti – I had a double oven back then!
That sounds like a great afternoon spent w friends! Great idea for a party. I love biscotti too, so versatile and crunchy, kind of addictive
These look delicious!
I used to make chocolate biscotti with cranberries and pistachios, but haven’t made them in a long time. Now these delicious biscotti reminded me of it. Thank you for that! 🙂
😁Thank you Ronit
Fun! I often make these during the holidays – they’re just so festive!
Thank you!