Cranberry Pistachio Biscotti 


  • 1/4 cup light olive oil
  • 3/4 cup white sugar
  • 2 Teaspoons of Mountain Man Vanilla
  • 1/2 teaspoon of almond extract
  • 2 eggs
  • 1 3/4 cups all purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup of Mountain Man cranberries
  • 1 1/2 cups of Mountain Man hulled pistachios
  • 1/2 cup of white chocolate chips


  • Preheat oven to 300 degrees
  • In a large bowl mix together oil and sugar until well blended. Mix in the vanilla and almond extract, then beat in the eggs.
  • In a separate bowl mix together the flour, salt and baking powder. Once mixed, gradually add to the egg mixture. (The mixture will be sticky.) 
  • Stir in pistachios, cranberries, and white chocolate chips.  
  • On a cookie sheet lined with parchment paper, divide dough in half to form two long logs (12×2 inches). Wet hands with cool water to handle dough easily.  
  • Bake for 35 minutes or until logs are light brown. Remove from the oven and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees. 
  • Cut logs on diagonal into 3/4 inch thick slices. Turn the biscotti over on the parchment. Bake approximately 12-15 minutes, or until dry. 
  • Let cool on cooling rack.  

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