Recipe for Cranberry Pistachio Biscotti


by New Day Producers

Posted on January 3, 2011 at 2:49 PM

Updated Monday, Jan 3 at 2:49 PM

Cranberry Pistachio Biscotti

If the 1970s were the decade of oatmeal cookies and the 1980s the decade of bar cookies, the 1990s were definitely the decade of biscotti. This recipe is clearly a derivative—a delicious, acceptable derivative—of the austere almond originals found in Tuscany.
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/4 cup mild extra virgin olive oil
3/4cup sugar
2 teaspoons vanilla extract
Scant 1/2 teaspoon almond extract
2 large eggs
1/2 cup dried cranberries
1 1/2cups shelled unsalted pistachios
1. Position a rack in the center of the oven and heat the oven to 350 degrees. Spray a baking sheet with nonstick baking spray (to anchor the parchment), and line with parchment paper. Whisk together the flour, salt, and baking powder in a small bowl.
2. Beat the olive oil and sugar together in the bowl of a mixer (or in a bowl with a hand mixer). Add the vanilla and almond extracts and eggs, beating until completely blended. Beating on low speed, gradually add the flour mixture. Slowly beat in the cranberries and pistachios.
3. Divide the dough in half. Form each half into a log about 12 inches long and 2 inches wide on the baking sheet, spacing the logs about 4 inches apart. (The dough will be very sticky; to make it easier to form the logs, rinse your hands in cool water.) Bake for about 35 minutes, or until the logs are light brown. Remove from the oven and reduce the heat to 275 degrees. Let the logs cool on the baking sheet for 10 minutes.
4. With a long metal spatula, remove the logs to a cutting board. Use a long sharp knife to cut the logs on the diagonal into 3/4-inch-thick slices. Stand the slices upright on the baking sheet and return to the oven for 8 to 9 minutes, until they are light brown. Transfer to a rack to cool. (Layered between sheets of wax paper in a tin, the biscotti can be stored at room temperature for up to 2 weeks.)

Makes 3 dozen biscotti

oRIGINALLY pUBLISHED November 1, 1995: “Gifts to Make at Home,” by Suzanne Hamlin.