Favorite Menu Cranberry Pistachio Biscotti :: Good Recipes
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Cranberry Pistachio Biscotti |
"The pink and inexperienced make a awesome Christmas cookie. Have used different nuts in preference to pistachios with achievement. If your pistachios are salted, miss the 1/4 teaspoon salt from the recipe."
Ingredients :
- 1/four cup light olive oil
- three/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 three/4 cups all-purpose flour
- 1/four teaspoon salt
- 1 teaspoon baking powder
- half of cup dried cranberries
- 1 half cups pistachio nuts
Instructions :
Prep : 25M | Cook : 36M | Ready in : 1H20M |
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- Preheat the oven to 300 degrees F (one hundred fifty stages C).
- In a large bowl, mix collectively oil and sugar till nicely mixed. Mix inside the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; regularly stir into egg mixture. Mix in cranberries and nuts with the aid of hand.
- Divide dough in half of. Form logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet arms with cool water to handle dough more effortlessly.
- Bake for 35 mins inside the preheated oven, or till logs are light brown. Remove from oven, and set aside to cool for 10 mins. Reduce oven warmth to 275 levels F (a hundred thirty five levels C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on facets on parchment included cookie sheet. Bake about 8 to ten mins, or until dry; cool.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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