Heavenly Biscotti
 
 
Author:
Ingredients
  • 1/4 cup light olive oil
  • 2 eggs
  • 3/4 cup white granulated sugar
  • 1/2 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh lemon zest
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 3/4 cups pistachio nuts
  • 1/2 cup sun-dried cranberries
Instructions
  1. Preheat oven to 325F.
  2. Stir together the olive oil, eggs, sugar, almond and vanilla extracts and lemon zest in a large bowl.
  3. In another bowl, soft your all-purpose flour together with the salt and baking powder.Stir again to mix thoroughly.
  4. Combine the two mixtures together and blend well. Stir in the cranberries and pistachios, incorporating them evenly throughout. Be careful not to overwork the dough.
  5. Divide the batter into two even halves. Turn one half onto a flour dusted countertop and knead carefully for a few minutes then shape into a 12x2 inch log that is 1 1/2 inches high. Set aside and repeat with the other half. If the dough gets too sticky just lightly dust the surface with flour.
  6. Place both logs onto a silpat or parchment lined baking sheet. Bake for about 30 minutes or until the tops are firm and the bottom is lightly golden. I don't worry too much about the top being golden at this point as they are going to be baked again.
  7. Let the logs cool for about 10 minutes on a cutting board. Using a sharp serrated bread knife, gently slice the logs, you can cut on an angle or straight as you wish.
  8. Place each cookie upright onto the same cookie sheet and bake for an additional 30 minutes. Remove and cool for about 30 minutes.
  9. Store in an airtight container or freeze in a ziplock bag.
Recipe by Just a Smidgen at https://justasmidgen.com/2025/10/31/heavenly-biscotti/