Cranberry Pistachio Biscotti…

I’ve never made biscottis before, but after making this recipe, I’ll definitely be making them again! Biscottis are great because they last a long time. Even when they’re very crunchy, they’re still the perfect treat for a cup of coffee or tea. Although some people don’t like the process of baking them, I actually found it very easy to do. They also have a surprise ingredient: Extra light olive oil. They’re pretty “healthy” for a sweet treat!

Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti


1/4 Cup Extra Light Olive Oil
3/4 Cup White Sugar
2 teaspoons Vanilla Extract
1/2 teaspoon Almond Extract
2 Eggs
1 3/4 Cups Flour
1/4 teaspoon Salt
1 teaspoon Baking Powder
3/4 Cup Dried Cranberries (aka Craisins)
3/4 Cup Whole, Shelled Pistachios


1. Preheat oven to 300 degrees. In a large bowl mix together oil and sugar. Mix in extracts and then the eggs.
2. Combine the dry ingredients (except the nuts and cranberries) together in a bowl. Gradually add in the dry ingredients into the wet mixture.
Biscotti dough
3. Mix in the cranberries and nuts.
**The dough will be sticky. Wet your hands to make it easier to handle.**
4. Divide the dough in half and form two logs on a pan. (roughly 12×2 inches)
**You’ll notice mine are larger. It was a mistake because I doubled the recipe.**
Biscotti Logs
5. Bake for 35 minutes or until the logs are very light brown.
Baked Biscotti Logs
6. Lower the oven temp to 275 degrees. Let the logs cool for about 10 minutes.
7. Cut the logs in 3/4 inch slices. Lay the slices on their sides back on the pan. Cook for an additional 10 minutes in the oven. Take them out and let them cool and store in an airtight container.
Cut Biscottis
Cooked Biscottis

I left the biscottis in the oven with the oven turned off for about an hour. But if you want your biscottis softer, you can take them out right away and store in an airtight container.

***Also, when I made this recipe, I doubled it. I highly recommend it because they’re so good and you’re going to want more! Unfortunately I didn’t realize how much the logs would spread on the pan, so you’ll notice that it was kind of a disaster. I ended up cutting the logs in half because the biscottis would have been way too big.


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