Cranberry Pistachio Biscotti
This recipe is sure to hit the spot, with semisweet chocolate and cinnamon added to a devil's food cake batter, and a creamy.
Recipe Summary Cranberry Pistachio Biscotti
The red and green make a great 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 | Mexican Dessert Recipes For Christmas¼ cup light olive oil¾ cup white sugar2 teaspoons vanilla extract½ teaspoon almond extract2 eggs1 ¾ cups all-purpose flour¼ teaspoon salt1 teaspoon baking powder½ cup dried cranberries1 ½ cups pistachio nutsDirectionsPreheat the oven to 300 degrees F (150 degrees C).In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by 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 hands with cool water to handle dough more easily.Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.Info | Mexican Dessert Recipes For Christmasprep:
25 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
36
Yield:
3 dozen
TAG : Cranberry Pistachio BiscottiDessert Recipes, Nut Dessert Recipes, Pistachio Dessert Recipes,
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