Cranberry pistachio biscotti recipe from bobble5
Ingredients4 tablespoons olive oil
150g caster sugar
2 tsp vanilla extract
1/2 tsp almond extract
225g plain flour
1 tsp baking powder
1 tsp cinnamon - if liked
50g dried cranberries*
200g pistachio nuts*
*(or 250g other dried ingredient, ie mixed nuts/raisings, dried apricots, etc)
Handy HintInstead of reducing the oven heat I just switch oven off completely and let logs dry out in the warmth of the oven. Leave in the oven until the oven is cold.
Method1. Preheat oven to 150 C/Gas mark 2
2. In a large bowl using a metal spoon, 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, gradually stir into egg mixture. Mix in cranberries and nuts.
3. Divide dough in half. Spoon onto a baking tray that has been lined with parchment to form two logs (30x5cm)
4. Bake for 35 minutes or until logs are light brown. Remove from oven,and set aside to cool for 10 minutes. Reduce oven heat to 140C/Gas mark 1.
5. Cut logs on diagonal into 1cm thick slices (sharp breadknife). Lay on sides on parchment covered baking tray. Bake approximately 8-10 minutes, or until dry. Cool.