I love this time of year. The colors of the leaves are changing, the air is cool and the winter clothes come out. What also gets me excited is that the holiday season is coming up! I’ve been baking a lot recently working on a holiday cookie kit for our business GrubKit.com. The kit comes with ingredients for four different cookies including Mexican Chocolate Chip, German Gingerbread (Lebkuchen) and Japanese Green Tea Shortbread Cookies.
These biscotti cookies taste delicious with coffee for breakfast or as a tea time snack. We also love to give them as a unique holiday gift. Either way, you’ll love these colorful and crunchy slices of heaven!
Cranberry and Pistachio Biscotti
Preheat oven to 300° F. In a medium-sized bowl, stir together oil, sugar, almond and vanilla extracts, then mix in egg. Stir in flour, salt, and baking powder and mix until smooth. Mix in cranberries and pistachios.
With your hands, form dough into a log, about 2 x 12-inches long, on a baking sheet lined with silpat or parchment paper. If dough is sticky, wet your hands with cold water. Bake for 30-35 minutes, until light brown. Remove pan and set aside to cool for 10 minutes. Cut the log into about 1/2-inch thick slices, or desired sizes. Lay slices back on the baking sheet and bake for about another 10 minutes, until dry. Cool before serving.
Total Time: 70 minutes
Yield: makes about 20 biscotti cookies
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