Cranberry Pistachio Biscotti
Italian Tricolor Cookies
December 20, 2021
Pomegranate Gin Fizz
December 28, 2021
Cranberry Pistachio Biscotti
A twist on classic biscotti cookies that will make anyone happy! Especially suited to winter flavors, but great for any season next to a mug of coffee or hot chocolate!
Similar Colavita Recipes:
Italian Tricolor Cookies
Almond Semolina Cookies
Lemon Knot Cookies
Ingredients
Directions
Heat the oven to 350°F.
Combine the flour, baking powder and salt in a large bowl.
Add in the nuts and fruit and mix to combine.
In a separate bowl, whisk together the sugar, eggs and Colavita olive oil.
Pour the egg mixture into the flour mixture and stir to combine. Make sure it is well combined, and there are no dry areas. The dough will be very thick, but keep mixing to make sure everything is evenly distributed.
Line a large baking sheet with parchment paper.
Cut the dough into 2 sections. Using as little flour as possible on your work surface, roll each section into a log that's about 10-12 inches long and 1½ inches wide, working out the air pockets as you go.
Set the logs on the lined baking sheet about 3 inches apart.
Brush the sides and top with the beaten egg whites. Bake until golden brown and firm in the center, about 35 minutes, rotating the sheets halfway through the baking process.
Remove from the oven and set the cookies on their baking sheets to cool for about 30 minutes.
Reduce the oven temperature to 300°F. You can line the baking sheets with fresh parchment if needed.
With a serrated knife, slice the logs into ½ inch thick slices, cutting on a bias (slanted).
Lay the sliced cookies flat on the baking sheet.
Bake about 15 minutes, rotating the baking sheets if needed.
Flip the cookies over and bake until both sides are a rich golden brown, another 10 to 15 minutes.
Set the baking sheets on racks to cool completely.
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Ingredients
Directions
Heat the oven to 350°F.
Combine the flour, baking powder and salt in a large bowl.
Add in the nuts and fruit and mix to combine.
In a separate bowl, whisk together the sugar, eggs and Colavita olive oil.
Pour the egg mixture into the flour mixture and stir to combine. Make sure it is well combined, and there are no dry areas. The dough will be very thick, but keep mixing to make sure everything is evenly distributed.
Line a large baking sheet with parchment paper.
Cut the dough into 2 sections. Using as little flour as possible on your work surface, roll each section into a log that's about 10-12 inches long and 1½ inches wide, working out the air pockets as you go.
Set the logs on the lined baking sheet about 3 inches apart.
Brush the sides and top with the beaten egg whites. Bake until golden brown and firm in the center, about 35 minutes, rotating the sheets halfway through the baking process.
Remove from the oven and set the cookies on their baking sheets to cool for about 30 minutes.
Reduce the oven temperature to 300°F. You can line the baking sheets with fresh parchment if needed.
With a serrated knife, slice the logs into ½ inch thick slices, cutting on a bias (slanted).
Lay the sliced cookies flat on the baking sheet.
Bake about 15 minutes, rotating the baking sheets if needed.
Flip the cookies over and bake until both sides are a rich golden brown, another 10 to 15 minutes.
Set the baking sheets on racks to cool completely.