Italian

Cranberry Pistachio Biscotti is for Snack.

Cranberry Pistachio Biscotti takes 25 minutes to prepare.

Cranberry Pistachio Biscotti takes 45 minutes to cook.

Cranberry Pistachio Biscotti makes 36 servings.

The ingredients for Cranberry Pistachio Biscotti are:

1/4 cup light olive oil
3/4 cup white sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts

Here is how you make Cranberry Pistachio Biscotti:

1. Preheat oven to 300 degrees F2. 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.3. 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.4. 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.5. 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.Serving Size:?makes 36 biscotti's

The nutritional information for Cranberry Pistachio Biscotti is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 90.0

• Total Fat: 4.2 g
• Cholesterol: 10.3 mg
• Sodium: 33.8 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 0.8 g
• Protein: 2.0 g

Cranberry Pistachio Biscotti is Italian cuisine.