Wednesday, August 20, 2008



  • 1/4 cup light olive oil
  • 3/4 cup white sugar
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 eggs
  • 1 3/4 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cup pistachio nuts
  • (I like to substitute semi-sweet chocolate chips and slivered almonds for last 2 ingredients)
  • 4-6oz white chocolate for melting and dipping (semi-sweet if using chocolate chips and almonds)


  1. Preheat the oven to 300 degrees F.
  2. Mix together oil and sugar. Add vanilla, almond extract, and 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 long by 2 tall, and maybe 5 wide) 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, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8-10 minutes on one side, flip to the other side, and bake for another 8-10 minutes, or until dry. Cool.
  6. Once cookies are cooled, melt dipping chocolate and put on a plate. Dip bottoms only of biscotti in melted chocolate. Place on cookie sheet and allow chocolate to set up.

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