- ½ c. olive or vegetable oil
- 1 c. granulated sugar
- 3 eggs
- 2 tsp. almond extract
- 1 tsp. pure vanilla extract
- 3-¼ c. all-purpose unbleached flour
- 1 tbsp. baking powder
- Zest of two oranges or lemons
- 3/4 c. dried cranberries
- ½ c. white chocolate chips
- 1/2 c. pistachios, chopped, optional
A bite of these remarkable cookies, ordered most by my customers at Christmas time, will make you think you’re in Italy. Sharing a recipe among many family and friends who now call it their own is a wonderful feeling. While baking, the scent of almond fills the air. My son Alex can often be found helping me cut the Biscotti and eating the edges! We love these cookies in the evening with a warm cup o’ tea! What is our favorite tea, you ask? Earl Grey of course!
Tip: Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough. This will prevent sinking.
Preheat your oven to 375 degrees. In a large bowl mix with a spoon the olive oil, sugar, eggs and both extracts.
In a medium sized bowl combine the flour, baking powder, orange zest, cranberries and chips.
Mix well and divide into two. Lie out two wide logs of dough on a cookie sheet and press down a little. Space apart because they expand when baking.
Bake for 25 minutes. Watch them because they should not cook all the way through. Take out of oven and cool. Using a serrated knife, slice into ½-in piece. Place back on cookie sheet and bake an additional 6 minutes or so.
Don’t forget they will harden when taken back out. Some folks like their Biscotti drier than others. The longer they stay in, they drier they get. I always make mine crispy on the outside and a little chewy on the inside!
Tip: At Christmas time, I would add chopped pistachio nuts to the dough. Ads a lovely green touch for Christmas!