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| Cranberry Pistachio Biscotti |
"The red and inexperienced make a fantastic Christmas cookie. Have used different nuts as opposed to pistachios with fulfillment. If your pistachios are salted, miss the 1/4 teaspoon salt from the recipe."
Ingredients :
- 1/four cup mild olive oil
- three/four cup white sugar
- 2 teaspoons vanilla extract
- half of teaspoon almond extract
- 2 eggs
- 1 three/four cups all-reason flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 half of cups pistachio nuts
Instructions :
| Prep : 25M | Cook : 36M | Ready in : 1H20M |
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- Preheat the oven to 300 stages F (one hundred fifty degrees C).
- In a big bowl, mix together oil and sugar until nicely mixed. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; progressively stir into egg combination. Mix in cranberries and nuts by using hand.
- Divide dough in 1/2. Form logs (12x2 inches) on a cookie sheet that has been covered with parchment paper. Dough can be sticky; moist fingers with cool water to handle dough more without difficulty.
- Bake for 35 mins in the preheated oven, or till logs are light brown. Remove from oven, and set apart to cool for 10 mins. Reduce oven heat to 275 degrees F (a hundred thirty five degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment included cookie sheet. Bake about 8 to 10 minutes, or till dry; cool.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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