With red and green these Cranberry Biscotti with Pistachios make a great Christmas cookie. You can use other nuts instead of pistachios with success; it just won’t taste the same.
Using oil (vs. butter or margarine) makes for a cookie soft enough that they can be eaten without being dipped in a drink.
This must be pretty traditional as Italian friends have told me this taste "just the way biscotti are supposed to taste”. Feel free to make adjustments to the nuts, berries and extracts to suit your taste. You might try reducing pistachios by 1/2 cup and increased the cranberries by 1/2 cup.
DON'T use butter or margarine. Find a light good quality olive oil. If you can’t find that or you want to; it's totally FINE to substitute a vegetable oil like canola --they are basically comparable (light olive oil is olive oil but stripped of its flavor to cater to more "American" taste--you don't find light olive oil in Italy. Or..yet another option would be half canola and half regular olive oil for a lighter olive oil taste.
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Jan 12, 15 04:43 PM
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