- Preheating and Prep
Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
- Mixing the Ingredients
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.
- Cooking the Base
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.
- Preheating and Prep
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.
- Preheating and Prep
Reduce oven temperature to 275 degrees F (135 degrees C).
- Cooking the Base
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
- Cooking the Base
Bake cookies until dry, 8 to 10 minutes.
- Calories:92 kcal%4%
- Protein:2.0 g%4%
- Carbohydrates:12.0 g%4%
- Fat:4.0 g%8%
- Sugar:6.0 g%6%
- Salt:0.1 g%1%
- Energy: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.
