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Recipes - Cranberry Pistachio Biscotti

Recipe Name

Cranberry Pistachio Biscotti

Submitted by dbcarlson
Recipe Description This is a lower fat version using olive oil instead of butter. This has a Weight Watcher Point Plus value of 2.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
cupolive oil, extra virgin
2/3
cupgranulated sugar
1
tablespoonvanilla extract
1
teaspoonalmond extract
1
largeeggs
1/4
cup1 carton Egg Beaters
1
3/4
cupsflour unbleached
1/4
teaspoonsalt
1
teaspoonbaking powder
1
cup, choppedcranberries, dried
1
cuppistachio nuts
Steps
Sequence Step
1Preheat oven to 300 degrees. Line cookie sheets with parchment paper.
2Mix oil and sugar in a large bowl until well blended. Mix in the vanilla and almond extracts, then beat in the egg and egg substitute. combine flour, salt and baking powder; gradually stir dry ingredients into egg mixture. Stir in cranberries and pistachios by hand.
3Divide dought in half. Form two logs (12 X 3 inches) with a slightly curved top on the prepared cookie sheet. If dough is sticky, wet hands with cool water to handle dough more easily.
4Bake for 35 minutes in oven or until logs ar light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees.
5Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake about 8 - 10 minutes, or until dry; cool






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