- 予熱と準備
Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
- 材料を混ぜ合わせる
Mix together sugar and oil 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.
- ベースを調理する
Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
- 予熱と準備
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.
- 予熱と準備
Reduce oven temperature to 275 degrees F (135 degrees C).
- ベースを調理する
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
- ベースを調理する
Bake cookies until dry, 8 to 10 minutes.
- カロリー：92 kcal%4%
- タンパク質：2.0 g%4%
- 炭水化物：12.0 g%4%
- 脂肪：4.0 g%8%
- 砂糖：6.0 g%6%
- 塩：0.1 g%1%
- エネルギー：385 kJ%6%
Cranberry Pistachio Biscotti is a delicious and satisfying dish, Featuring white sugar, light olive oil and vanilla extract, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
