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Biscotti: Cranberry-Pistachio


Rate this recipe 4/5 (3 Votes)


  • 1/4 cup light olive oil
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 eggs
  • 1-3/4 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried cranberries
  • 1-1/2 cups pistachios


Servings 36
Level of difficulty Average
Cooking time 70mins
Cost Expensive


Step 1

Heat oven to 300F.

Step 2

Mix oil and sugar until blended. Mix in vanilla and almond extract, then beat in eggs.

Step 3

Combine flour, salt, baking powder; gradually stir into eggs.

Step 4

Mix cranberries and nuts in by hand.

Step 5

Divide dough in half. Form 2 logs, 12x2" on a lined cookie sheet. Wet your hands with cold water if the dough is too sticky to form.

Step 6

Bake 35 mins until lightly browned. Remove from oven and lower temperature to 275F.

Step 7

Cool logs 10 mins then slice them diagonally into 3/4" slices. Lay them on baking sheet side-down and bake 7-8 mins, flip them and bake another 7-8 mins. They should be dry and just slightly browned.


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Biscotti: Cranberry-Pistachio Khoorabia