Homemade biscotti is easy to make and head and shoulders above the store bought variety. This recipe uses vegetable and olive oil, so it has a healthier profile than a cookie that uses butter. It also boasts pistachios (a very healthful nut) and dried cranberries, adding a bit more nutritional punch.
With its green and red colors, these pistachios deserve a place on your holiday baking list.
Cranberry Pistachio Biscotti
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.
In a separate bowl, 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 on a cookie sheet. Using a Silpat liner or parchment to line the sheet is a good idea, as it makes removing the log, once cooked, much easier.
Bake for 30-33 minutes, or until slightly brown.
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.
Makes about 12 biscotti.