Cranberry Walnut Biscotti
Ingredient (Makes about 2.5 dozen)
1. Light olive oil – 1/4 cup
White sugar – 3/4 cup
2. Vanilla extract – 2 tsp
Almond extract – 1/2 tsp
3. Eggs – 2
4. All purpose flour (maida) – 1 3/4 cup
Salt – 1/4 tsp
Baking powder – 1 tsp
5. Dried cranberries – 1/2 cup (You can replace it with raisins)
Pistachios / walnuts – 1.5 cup, halved (I used 1 1/4 cup walnuts and 1/4 cup pistachios. You can also use roughly chopped almonds instead.)
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, using a hand mixer, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt and baking powder in a medium bowl. Gradually stir into egg mixture. Mix in dried cranberries and nuts.
Divide dough in half. Form two logs on a cookie sheet that has been lined with parchment paper. Dough may be sticky, wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay them on parchment covered cookie sheet. Bake for about 6 minutes. Take it out and flip the biscotti over and bake for another 5 – 6 minutes or until golden. Cool and store in an air tight container.
Recipe Courtesy – All recipes