Cranberry and Pistachio Biscotti

3/4 cup Sugar In The Raw
1/4 cup canola oil
2 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup chopped pistachios
1/2 cup dried cranberries (or dried cherries)

In a small bowl, beat sugar and oil until blended. Beat in eggs then extracts. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.

Divide dough in half. With floured hands, shape each half into a 12"x2" rectangle on a parchment paper-lined baking sheet. Bake at 350°F for 18-22 minutes or until set.

Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4" slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes, or until firm. Remove to wire racks to cool. Store in an airtight container.

via Taste of Home

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