Biscotti, The Crunchy Munchy Cookie

| December 19, 2012

biscottiCookies come in a wide variety of styles, representing a vast array of influences.  From dropped, to sandwich, to bars, and so on, one thing is for certain, cookies say Christmas in every shape and size.

No December cookie jar would be complete without biscotti. The word “Biscotti” originates from the Latin word biscoctus, meaning “twice-cooked/baked.” The word defines oven-baked goods that are baked twice, so they are very crunchy and can be stored for long periods of time.

Traditional “Biscotti “ made with almonds are often served at Italian restaurants with coffee and espresso.  Our family favorite is Cranberry Pistachio Biscotti.

Cranberry  Pistachio Biscotti

Preheat oven to 350 degrees F.

  • ¼ cup canola oil
  • ¾ cup granulated sugar
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 2 large eggs at room temperature
  • 1-3/4 cups all purpose flour
  • 1 tsp. baking powderbiscotti tin
  • ¼ salt
  • ½ dried cranberries
  • 1-1/2 cups coarsely chopped unsalted pistachios


In an electric mixer, beat oil, sugar, extracts and eggs until fluffy.

Mix flour, sugar, baking powder and salt together and gradually stir into wet mixture.  Add nuts and cranberries.

Roll onto a floured surface and form into two logs.  Use additional flour to help form the logs if necessary.

Bake on a sheet pan lined with parchment paper for approximately 30 minutes.  Turn the logs after 20 minutes to brown both sides.

Cut diagonally.  Re-bake on sides for additional 10 minutes (5 minutes on each side). Dust with confectionery sugar. Best if stored in a tin. Enjoy!


Charlotte “Tish” Goldblatt