Olive Oil Biscotti with Cranberries and Pistachios

Olive Oil Biscotti with Cranberries and Pistachios Directions

3 cups flour

2 tsp baking powder                

1/4 tsp sea salt

4 eggs (room temperature)                         

1 ¼  cups sugar

1 cup Cleo's extra virgin olive oil (try Agrumato Orange!)

1 ½ tsp vanilla

1 cup dried cranberries, chopped

1 cup pistachios, toasted and chopped


Preheat oven to 325°

In a medium bowl combine flour, baking powder and salt. Beat eggs until pale yellow, 5 min. Add sugar, and beat 5 min. Add olive oil and vanilla and beat 5 min. Add chopped cranberries and mix.
Blend bowl of flour, baking powder & salt into egg mixture. Now add the pistachios and mix well. When dough is slightly blended, turn it on to a floured board. Flour your hands and cut into 4 pieces. This dough is very soft.     

Grease two baking sheets. Roll each of the 4 pieces to look like a 12” by 3” log. Bake for 25 minutes. Remove from oven, cut the pieces on the diagonal and lay each piece one side down on a pan. Bake again for 10 minutes.  When time is up turn each piece to the other side and bake for an additional 10 minutes.    Biscotti are done!


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