Cranberry Pistachio Biscotti
Description
Biscotti dough is quite sticky, so you’ll want to generously flour your hands and work surface to make it easier to work with. A bench scraper (one of our favorite bread-making tools) is helpful for moving and shaping this dough. If your biscotti dough is just too unmanageable, put it in the fridge to chill for about 30 minutes and try again.
Ingredients
- 3/4 cup sugar
- 1/4 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup chopped pistachios
- 1/2 cup dried cranberries
Directions
- In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
- Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
- Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
