Cranberry-Pistachio Biscotti

If you don’t want to use the pistachios, you can substitute the same amount of toasted almonds in this recipe.

Makes: 36Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Makes: 36


  • 1⁄4 cup vegetable oil
  • 3⁄4 cup sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1⁄2 tsp. almond extract
  • 1 3⁄4 cups all-purpose flour
  • 1⁄4 tsp. salt
  • 1 tsp. baking powder
  • 3⁄4 cup dried cranberries
  • 1 cup unsalted pistachios


  • Preheat oven to 300°F. Line 2 large baking sheets with parchment paper.
  • Mix oil and sugar until blended. Add eggs, vanilla, and almond extract. Stir flour, salt, and baking powder together; whisk in. Add cranberries and pistachios.
  • Divide dough in half; form each half into 12-by-2-inch rectangle on prepared baking sheets. Bake 35 minutes.
  • Remove from oven; cool 15 minutes.
  • Reduce oven to 275°F. Cut rectangles on an angle into 1⁄2-inch slices. Lay cookies on parchment; return to oven.
  • Bake about 10 more minutes. Cool completely.