Fresh-Pressed Olive Oil Club

Cranberry And Pistachio Biscotti

Wrap these cookies in cellophane for an attractive hostess gift.


  • 1/4 cup extra virgin olive oil
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts


Step 1

Preheat the oven to 300°F.

Step 2

In a large bowl, mix together the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine the flour, salt, and baking powder; gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.

Step 3

Divide the dough in half. Form two logs (each 12 x 2 inches) on a cookie sheet that has been lined with parchment paper. The dough may be sticky; wet your hands with cool water to handle the dough more easily.

Step 4

Bake for 35 minutes in the preheated oven, or until the logs are lightly browned. Remove them from the oven, and set aside to cool for 10 minutes. Reduce the oven heat to 275°F.

Step 5

Cut the logs on a diagonal into 3/4-inch-thick slices. Lay the cookies on their sides on a parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Makes 36 cookiesRecipe adapted from