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Recipes - Cranberry Pistachio Biscotti Recipe

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

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Ingredients
Amt.	Measure	Ingredient



1/4	cup	olive oil, extra virgin
2/3	cup	granulated sugar
1	tablespoon	vanilla extract
1	teaspoon	almond extract
1	large	eggs
1/4	cup	1 carton Egg Beaters
1 3/4	cups	flour unbleached
1/4	teaspoon	salt
1	teaspoon	baking powder
1	cup, chopped	cranberries, dried
1	cup	pistachio nuts

Steps

Sequence	Step

1	Preheat oven to 300 degrees. Line cookie sheets with parchment paper.
2	Mix 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.
3	Divide 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.
4	Bake 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.
5	Cut 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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