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Ingredients:

  • 3/4 cup of sugar
  • 1/4 cup of olive oil
  • 2 tsp of vanilla bean paste
  • 1/2 tsp of almond extract
  • 2 eggs
  • 1 3/4 cups of all-purpose flour
  • 1/4 tsp of salt
  • 1 tsp of baking powder
  • 1/2 cup of dried cranberries
  • 1 1/2 cups of shelled pistachios (salted or unsalted– I prefer salted)
  • 1 cup of white chocolate (to melt and drizzle on top – Optional)

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Directions

1. Pre-heat the oven to 300F (150C) and line a baking tray with parchment paper or a silicone sheet.

2. In a small bowl mix together the flour, salt and baking powder and set it aside.

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3. In a large mixing bowl, combine the sugar and the olive oil till incorporated.

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4. Add the almond extract and vanilla bean paste and whisk a few more times, then add in the eggs and beat for about 1 min till frothy.

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5. Add in the flour mixture and beat to create the batter. Do not over beat the batter so it does not get tough. Be careful this batter is very sticky!

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6. Fold in the cranberries and pistachios

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7. Lightly oil your hands and use a spatula to create a log with the batter onto your baking sheet.

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8. Bake for 35-40 min then let it cool for 10 minutes before slicing the log. When sliced, bake them at 275 F (135 C) for another 10 minutes. I don’t like to over bake my biscotti. I like them a bit chewy.

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9. Once cooled you can serve and enjoy them any way you like. They can stay up to 4 days in an air tight container (that’s if they stay that long).

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ENJOY!

(P.S. I burnt my white chocolate so I wasn’t able to use it)

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