- 30
- 15 mins
- 60 mins
Ingredients
- 3/4 3/4 3/4 cup sugar
- 1/2 1/2 1/2 cup canola oil
- 2 2 2 eggs
- 1 1 1 teaspoon vanilla extract
- 1-3/4 1-3/4 1-3/4 cups all-purpose flour
- 1-1/2 1-1/2 1-1/2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon salt
- 3/4 3/4 3/4 cup white baking chips
- 3/4 3/4 3/4 cup dried cranberries
- 3/4 3/4 3/4 cup pistachios
Preparation
Step 1
Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in the chips, cranberries and pistachios.
Divide dough in half. On a parchment paper-lined baking sheet, shape each half into a 10x1-1/2-in. rectangle with lightly floured hands. Bake 30-35 minutes or until lightly browned.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on baking sheets.
Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Yield: 2-1/2 dozen.
Originally published as White Chocolate Cranberry Biscotti in Easy Italian Cookbook 2013
2013, p128