When I want something sweet but not too rich tasting, biscotti hits the spot. Here’s a version with pistachios and dried cranberries.
2 eggs – 100 ml
1/3 cup oil – 68 ml
1 cup sugar – 224 gm
1 ½ tsp vanilla extract – 8 gm
½ tsp almond extract – 2 gm
2 cup flour – 280 gm
½ cup rolled oats – 48 gm
1 tsp baking powder – 4 gm
½ tsp baking soda – 2 gm
1/8th tsp salt – 1 gm
1 tbsp orange zest – 5 gm
2 tsp lemon zest – 4 gm
1 cup dried cranberries – 120 gm
2/3 cup whole pistachios – 92 gm
- Mix eggs, oil, sugar and vanilla.
- Add remaining ingredients
- Preheat oven to 325 F. Form into two long rolls.
- Bake for 30 minutes. Turn oven to 250 F. Slice biscotti, lie on side and bake for 30 minutes or until crisp.