Yeah, I know biscotti is Italian not French – but I needed a title hehehe. I was so happy when Julie Hasson posted a recipe for biscotti on Everyday Dish. The biscotti I made is with cranberries and pistachios. Instead of using orange oil, I used almond extract. They are delicious!!!! I brought them with me on our trip to Naples, NY (I’ll post more about that later). They were a great little snack.
Cranberry Pistachio Biscotti (take-off of Julie Hasson’s Orange Chocolate Biscotti)
Preheat oven to 350°F
Baking sheets lined with parchment paper
3 cups all-purpose flour
2 tsp baking powder
Pinch salt
1 cup sugar
3/4 cup applesauce
1 tbsp canola oil
1 1/2 tsp. vanilla extract
2 1/2 tsp. almond extract
little more than 1/2 cup of dried cranberries
little more than 1/2 cup of raw pistachios
1. In a bowl, mix together flour, baking powder and salt.
2. In a bowl of a stand mixer, beat together sugar and applesauce until thickened. Add canola oil, vanilla and almond extract, beating until blended. Add flour mixture, beating on low speed just until blended. Stir in pistachios and dried cranberries, until mixed.
3. Divide dough in half. Turn out dough onto prepared baking sheet. With lightly floured hands, shape each half into a log, flattening the tops slightly. Bake in preheated oven for 30 minutes, or until dough is golden and almost firm to the touch. Remove the tray from oven and let cool for 15 minutes. Reduce oven temperature to 325°F.
4. Transfer logs to a cutting board. Cut each log into slices. Place slices, upright, onto parchment-lined baking sheet. Bake for 15 to 20 minutes longer, or until lightly browned and toasted. The biscotti will be slightly soft in center but will harden as they cool. Let biscotti cool on baking sheet.
