My tea today is set with some crunchy cranberry pistachio biscotti.
The pretty tree napkin was from a gift exchange several years ago, and the angel with the nativity was from this year's party, where we could "steal" a gift and then it was frozen. My little kissing angels were from my little mom, who loved buying me kissing figurines. The tiny framed picture was when my beloved and I were sophomores in high school.
Yield: About 36 cookies
Cranberry Pistachio Biscotti
These cookies are crunchy and so good dipped in a cup of tea or coffee. You can also dip the end of the cookie in some melted white chocolate and then sprinkle with some seasonal sprinkles.
Ingredients
- ¾ cup white sugar
- ¼ cup light olive oil (I used Extra Virgin Olive Oil)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 large eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups pistachio nuts
- ½ cup dried cranberries
Instructions
- Preheat the oven to 300 degrees. Line a cookie sheet with parchment paper.
- Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.
- Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough will be sticky; wet hands with cool water to handle dough more easily.
- Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.
- Reduce oven temperature to 275 degrees.
- Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
- Bake cookies until dry, 8 to 10 minutes.
- Let cool completely before storing.
Thank you for your visit and Merry Christmas! xo
I'm sharing with these parties:
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