Pistachios and Cranberry Biscotti

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Weekend mornings are very special. It feels totally great to have a steaming cup of tea or coffee with the homemade cookies of your choice. These cookies are so addictive that sometimes you feel like munching them throughout the day. But you cannot get the home flavour and taste in the cookies that are available in the market. So, why not prepare some of these delicious munchies at home?

If you are new to baking, do not worry. Pistachios and cranberry biscotti is a perfect recipe to start your baking experience. Biscotti are the twice-baked biscuits and are loaded with the goodness of pistachios and have a slightly tangy taste because of the dried cranberries. Do try it out the recipe this weekend and keep munching.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients

• Olive oil- 2tbsp
• Granulated sugar- ½ cup
• Vanilla extract- 1tsp
• Almond extract- ¼ tsp
• Egg- 1
• All purpose flour- 3/4 cup + 1tbsp
• Salt- a pinch
• Baking powder- ½ tsp
• Roasted unsalted pistachios- ¾ cup
• Dried cranberries- ¼ cup

Procedure

1. Pre-heat the oven to 300 degrees.
2. Line a baking sheet with parchment paper.
3. Mix olive oil and sugar in a bowl.
4. Add egg, vanilla extract and almond extract and mix well.
5. Add all purpose flour, salt, baking powder, pistachios and cranberries.
6. Mix well with a spatula.
7. The dough should be very sticky.
8. Transfer it to the baking sheet and shape into a 10 inch by 2 inch log.
9. Wet your hands while shaping the dough.
10. Bake for 35 minutes at 300 degrees.
11. Remove from the oven and let it cool for 10 minutes.
12. Reduce the oven temperature to 275 degrees.
13. Cut the log into 1/4 inch slices with a sharp knife lay slices on sides on the baking sheet and bake for 20-25 minutes until they are dry.
14. Remove from the oven.
15. Cool on a wire rack.
16. Store in an airtight container when completely cooled.

You can enjoy the homemade pistachios and cranberry biscotti as an evening snack also. Serve it with hot tea or coffee.