Irresistibly Crunchy Cranberry Pistachio Biscotti Bliss

These Cranberry Pistachio Biscotti are the perfect crunchy treat for pairing with coffee or tea, ideal for holiday gatherings.

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Course: Dessert

Cuisine: American

Keyword: Biscotti, Cookies, Cranberry, dessert, Holiday, Pistachio

Prep Time: 15

Cook Time: 45

Cooling Time: 10

Total Time: 1 10

Servings: slices

Calories: 100kcal

1 cup White Sugar Alternatively, use brown sugar for a deeper flavor.
½ cup Light Olive Oil Can be substituted with vegetable oil.
1 tablespoon Vanilla Extract Always use pure vanilla for best results.
1 teaspoon Almond Extract Omit if allergic; use an additional splash of vanilla.
3 large Eggs Ensure they are at room temperature for better incorporation.
3 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
1 tablespoon Baking Powder Ensure it's fresh for effectiveness.
½ teaspoon Salt Omit if using salted nuts.
1 cup Pistachio Nuts Can substitute with almonds or walnuts.
1 cup Dried Cranberries Substitute with dried cherries or raisins for a twist.

Preheat your oven to 300°F (150°C) and line a cookie sheet with parchment paper.
In a large mixing bowl, combine white sugar and light olive oil. Stir in the vanilla and almond extracts, then beat in the eggs until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently add in the pistachios and dried cranberries, ensuring even distribution throughout the dough.
Divide the dough into two equal parts. Shape each piece into a log about 12x2 inches on the prepared baking sheet.
Bake the logs for 35 minutes, or until golden brown, then let cool for 10 minutes.
Slice the logs diagonally into ¾-inch thick slices.
Place the slices cut-side down back on the baking sheet. Lower the oven temperature to 275°F (135°C) and bake for another 8-10 minutes.

For an extra festive touch, drizzle with melted dark chocolate before serving. Store in an airtight container for up to 2 weeks.