From the kitchen of Stephanie Knewasser. I found this recipe
at allrecipes.com. The dough is unmanagable to shape unless
you wet your hands. I think these are fabulous.
at allrecipes.com. The dough is unmanagable to shape unless
you wet your hands. I think these are fabulous.
This photo was taken after the initial 35 min in oven,
after slicing, before going back in oven. If you like light,
softer biscotti, stop here. For traditional hard dunking
biscotti, bake as directed until toasted & golden.
after slicing, before going back in oven. If you like light,
softer biscotti, stop here. For traditional hard dunking
biscotti, bake as directed until toasted & golden.
In a large bowl, combine:
1/4 c light olive oil
3/4 c sugar
Add:
2 tsp vanilla
1/2 tsp almond
2 eggs
Add:
1 3/4 c flour
1/4 tsp salt
1 tsp baking powder
Mix in:
1/2 c dried cranberries
1 c pistachio nuts
Divide dough in half.
Form two logs (12x2 inches) on a cookie sheet
lined with parchment paper.
Dough will be sticky.
Wet hands with water to handle.
Bake @ 300 for 35 minutes or until light brown.
Remove from oven. Cool for 10 minutes.
Reduce oven to 275.
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.
1/4 c light olive oil
3/4 c sugar
Add:
2 tsp vanilla
1/2 tsp almond
2 eggs
Add:
1 3/4 c flour
1/4 tsp salt
1 tsp baking powder
Mix in:
1/2 c dried cranberries
1 c pistachio nuts
Divide dough in half.
Form two logs (12x2 inches) on a cookie sheet
lined with parchment paper.
Dough will be sticky.
Wet hands with water to handle.
Bake @ 300 for 35 minutes or until light brown.
Remove from oven. Cool for 10 minutes.
Reduce oven to 275.
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.
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