Cranberry Pistachio Biscotti
Great with your morning cup of coffee or tea!
Ingredients
- 3/4 cup sugar
- 1/4 cup canola oil
- 2 Eggland's Best Eggs (large)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup chopped pistachios
- 1/2 cup dried cranberries
Preparation
- In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
- Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
- Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Cookie |
|---|---|
| Calories | 79 |
| Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 11mg |
| Sodium | 36mg |
| Carbohydrates | 11g |
| Dietary Fiber | trace |
| Protein | 2g |
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