Cranberry Pistachio Biscotti
If you're looking for the perfect cookie to go with your morning coffee, try my Cranberry Pistachio Biscotti. This classic Italian cookie is perfect for dipping in your coffee or as a mid day snack.
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- ⅔ cup sugar
- 2 tablespoons oil
- ⅔ cup pistachios chopped
- ⅔ cup craisins
Preheat oven to 350 F
In a small bowl mix together flour, baking powder, and salt. Set aside until needed.
In a large bowl (or stand mixer) lightly beat the eggs, then slowly add in the sugar.
Slowly add in the oil until the mixture is a light yellow color and continue to beat at medium speed for 1-2 minutes.
Add the flour mixture and mix together just enough to blend.
Add in the pistachio and craisins, mix just enough to blend them into the dough;**If the mixture is too dry add ½ teaspoon of vegetable oil to the dough.
With moistened hands form dough into a log on a cookie sheet, about 1 inch thick by 3 inches wide.
Bake for 25 minutes or until golden brown.
Allow to cool for about 10 minutes then slice into ½ inch slices and place the biscotti on their sides and return to the oven.
Bake for 10-12 minutes, or until golden brown, then let place on a cooling rack.
Calories: 159kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 49mg | Potassium: 107mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg