- 예열 및 준비
Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
- 재료 섞기
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.
- 베이스 조리하기
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.
- 예열 및 준비
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.
- 예열 및 준비
Reduce oven temperature to 275 degrees F (135 degrees C).
- 베이스 조리하기
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
- 베이스 조리하기
Bake cookies until dry, 8 to 10 minutes.
- 칼로리:92 칼로리%4%
- 단백질:2.0 g%4%
- 탄수화물:12.0 g%4%
- 지방:4.0 g%8%
- 설탕:6.0 g%6%
- 소금:0.1 g%1%
- 에너지: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.
