Cranberry Chocolate Chip Pistachio Almond Biscotti
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 tbl. canola oil
- 2 1/2 tsp. almond extract
- 3/4 cup shelled raw natural pistachios
- 1 cup dried cranberries
- 1/2 semi-sweet chocolate chips
- Preheat oven to 350. Line a large baking sheet with parchment paper.
- -Whisk together flour, baking powder and salt in a medium bowl.
- -Using an electric mixer, beat sugar, eggs, oil and almond extract in a large bowl until well blended.
- -Add flour mixture and beat until smooth.
- -Stir in pistachios, dried cranberries and chocolate chips.
- -Form dough into two 12-inch long strips on baking sheet, spacing strips 3 inches apart. Shape each strip into a 3-inch-wide log.
- Bake logs until lightly browned and almost firm to the touch, 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temp to 325. Cut each log cross-wise into 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4-inch apart. Bake until pale golden (biscotti may be soft but will firm as they cool), 20 minutes. Cool completely on baking sheet.
allpurpose, baking powder, salt, sugar, eggs, canola oil, almond extract, natural pistachios, cranberries, semisweet chocolate chips
Taken from www.epicurious.com/recipes/member/views/cranberry-chocolate-chip-pistachio-almond-biscotti-50088675 (may not work)