This biscotti is fabulous and so, so easy. Truth be told, I had never made biscotti before whipping up some to develop this recipe. This version uses olive oil and vegetable oil instead of butter and pistachios and dried cranberries to up the healthful factor to about as high as a cookie can get.
The green pistachios and the red cranberries make these beauties shine with Christmas glee.
Whip some up, wrap them up and make someone's Christmas a bit yummier.
1 T olive oil
1 T vegetable oil
2 T brown sugar
1/4 c white sugar
1 1/2 t vanilla extract
1 cup flour
1/4 t salt
1/2 t baking powder
1/3 c dried cranberries
1/2 c roasted and unsalted pistachio nuts (if using regular nuts, omit the salt)
Preheat the oven to 300 degrees. Mixing by hand, mix the oils and sugars, then add vanilla and egg until well blended. Combine flour, salt and baking powder, add to the egg mixture. Last, add the pistachios and cranberries.
Form a log that is about 10 inches long by 4 inches wide like this:
Using a Silpat liner or parchment is a good idea.
Bake for 30-33 minutes, or until slightly brown like this:
Let cool for 1-2 minutes. Using a sharp knife, cut into 3/4 -1 inch slices by using firm pressure and cutting down (do not try to saw).
Reduce oven to 275 degrees. Lay biscotti on sides and bake for 10-12 minutes or until lightly brown.
Christmas is sweet,