Cranberry Pistachio Biscotti

Few things are better than a couple of biscotti and the perfect cup of coffee, according to our guest blog editor Dan Pelosi of GrossyPelosi. Biscotti are a dry Italian biscuit cookie that can be made with endless flavor combinations, and cranberry pistachio is one of his favorites. You can of course swap out the pistachios for another nut - almonds work really well here. And if you really want to have some fun, dip them in chocolate and chopped nuts when they are cooled.

1/4 cup olive oil

3/4 cup granulated sugar

3 tablespoons vanilla extract

2 eggs

1 3/4 cups all purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1 cup fresh or frozen (and defrosted) cranberries, halved

2 cups shelled pistachio nuts, divided

1 12-ounce bag semi-sweet chocolate chips

Preheat oven to 300°F. 

In a large mixing bowl, whisk together the olive oil and sugar. Add the vanilla extract and eggs and whisk to combine.

In another large mixing bowl, whisk together the flour, salt and baking powder. Gradually add to the sugar mixture, making sure each addition is incorporated before adding more. Add the cranberries and 1 1/2 cups whole pistachios and stir by hand just until incorporated. Dough will be sticky.

Line a sheet pan with parchment paper. Divide the dough in half and form each half into two long logs on the parchment, each about 2 inches wide. Bake in preheated oven for 35 minutes.

Remove from the oven and set aside to cool for no longer than 10 minutes, just until cool enough to handle. Place each log onto a cutting board and cut into 3/4-inch slices on a diagonal. Place slices back on sheet pan and bake for 8-10 minutes longer. Biscotti should be golden brown and very dry. Allow cookies to cool before icing.

Melt semi-sweet chocolate in a small bowl in the microwave in 30 second increments, stirring each time, until fully melted. If chocolate is too thick add very small amounts (½ teaspoon at a time) of vegetable oil. Dip one end of the cookies into the chocolate and then roll in remaining 1/2 cup chopped pistachios. Lay on parchment paper to set.