Biscot-tea Time!

I was working over time (or maybe it just felt like overtime…hahahaha) over the holiday season, and you know what lots of work means…caffeine, caffeine, caffeine! And every morning as I was enjoying my third cup of coffee, I would think to myself that I wish I were in France sipping coffee out of a ridiculously small cup (can’t even imagine how many of those things on saucers I would have!) and enjoying rich pastries. So inspired the biscotti idea!

My simple go-to is I just adore how easy it is to find a simple recipe and read up on everyone’s give and takes. It gives me a peek as to how I can twist it to make it mine. So I found a fun holiday recipe for a cranberry pistachio biscotti. What a better way to use up the tubs of pistachio that I have in my pantry that my parents send me in the mail! Bless their hearts! This is not my recipe so I take no credit for it:

  • 1/4 cup light olive oil
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts
  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a large bowl, 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 by hand.
  3. Divide dough in half. Form two logs (12×2 inches) 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.
  4. 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).
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

My only twist on these was that instead of using regular dried cranberries, I had these asian cranberries that had a ginger spice infused in them. It definitely added a kick and brought out the pistachio taste. My favorite aspect about these biscotti is the colors! Greens, reds…what a better way to get into the holiday season! Hope everyone had a great time with their friends and families!


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