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Recipe

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Cranberry Pistachio Biscotti

This biscotti is great with coffee, sweet wine or enjoy on its own!

Ingredients:

1 3/4 cups all purpose flour (or flour of your choice)
1 cup whole brown sugar, palm sugar would probably also work well
1 1/2 tsp baking powder
1/2 cup dried cranberries
4 Tbsp cold butter
1 1/2 tsp vanilla extract
1 1/2 cups raw shelled pistachios
2 eggs, lightly beaten

Directions:

Combine flour, sugar, and baking powder in a bowl. Add butter and vanilla and mix until it resembles coarse cornmeal. Add pistachios and eggs and mix. Add cranberries and mix until dough is evenly moistened.

On a lightly floured surface, divide dough into four equal pieces. Roll into 8 inch logs and transfer to cookie sheets. Press logs and flatten slightly to form biscuits about 1 inch thick and 2 inches wide. Bake at 350ºF for 25 minutes or until golden brown. Remove from oven and cool for 15 - 20 minutes.

Cut logs diagonally at 1/2 inch intervals. Return to baking sheet, cut side down. Bake approximately 7 - 10 more minutes, until cookies start to brown. Transfer to a rack until completely cooled. Leave uncovered to further dry out the biscotti.

Final product:

Submitted by:

Mardelle

From:

Vernon, BC

Tags: vegetarian, pescetarian, snack, dessert, baked goods, eggs, pistachios, butter, cranberries, palm sugar, whole brown sugar, all purpose flour

Rancho Vignola products:

Jacob Brayshaw on swimming at the ParaPan-Am Games

Rancho Vignola is happy to introduce you to our newest and youngest sponsored athlete, Jacob Brayshaw. We got to sit down with Jacob, from Coldstream, BC. He wowed us with his dedication to his sport despite the obstacles he faces.

Read more...

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Recipe

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Cranberry Pistachio Biscotti

This biscotti is great with coffee, sweet wine or enjoy on its own!

Ingredients:

1 3/4 cups all purpose flour (or flour of your choice)
1 cup whole brown sugar, palm sugar would probably also work well
1 1/2 tsp baking powder
1/2 cup dried cranberries
4 Tbsp cold butter
1 1/2 tsp vanilla extract
1 1/2 cups raw shelled pistachios
2 eggs, lightly beaten

Directions:

Combine flour, sugar, and baking powder in a bowl. Add butter and vanilla and mix until it resembles coarse cornmeal. Add pistachios and eggs and mix. Add cranberries and mix until dough is evenly moistened.

On a lightly floured surface, divide dough into four equal pieces. Roll into 8 inch logs and transfer to cookie sheets. Press logs and flatten slightly to form biscuits about 1 inch thick and 2 inches wide. Bake at 350ºF for 25 minutes or until golden brown. Remove from oven and cool for 15 - 20 minutes.

Cut logs diagonally at 1/2 inch intervals. Return to baking sheet, cut side down. Bake approximately 7 - 10 more minutes, until cookies start to brown. Transfer to a rack until completely cooled. Leave uncovered to further dry out the biscotti.

Final product:

Submitted by:

Mardelle

From:

Vernon, BC

Tags: vegetarian, pescetarian, snack, dessert, baked goods, eggs, pistachios, butter, cranberries, palm sugar, whole brown sugar, all purpose flour

Rancho Vignola products: