Recipe By Gerry Meyer
Published Feb 20th
Prep 25m Cook 45m Additional 10m Ready In 80m
Servings 3 dozen Calories 91.8

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Recipe Ingredients

  • ¼ cup light olive oil
  • ¾ cup white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup dried cranberries
  • 1 ½ cups pistachio nuts

Cooking Directions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  3. 3 Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. 4 Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  5. 5 Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Nutrition Facts

  • Calories 91.8
  • Carbohydrate 11.7 g
  • Cholesterol 10.3 mg
  • Fat 4.3 g
  • Fiber 0.8 g
  • Protein 2.1 g
  • Saturated Fat 0.6 g
  • Sodium 55.3 mg
  • Sugar 5.7 g


  1. I made these biscotti for the holidays because they are apparently a popular holiday item. I think the biscotti turned out just okay. I am 100% Italian-American and an exceptional Italian cook. I grew up cooking and baking with my beloved mom and I've made MANY biscotti in my lifetime. After reviewing similar recipes, I - Read more ...
  2. Have to give this a just OK rating as I'm not real excited about the olive oil flavor that sneaks through. Otherwise this is a good biscotti and I agree with the others who have added that hint of orange; I substituted orange extract for the almond.
  3. This is perhaps the most fantastic cookie I have ever made in my life. Here are my tips: 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) 2) I used 1 tsp. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) - Read more ...
  4. This tastes great and not to mention is a snap to make. Some helpful hints: 1.Divide the dough while it's still in the bowl, preferably next to the sink so you can wet your hands and then scoop out and form the loaves. If your hands are wet, the stickiness will not be an issue. - Read more ...
  5. Yum! I used orange-flavored Craisins, used 1c cran & 1c pistachio, and added about 1/4 tsp orange extract. Based on a review that said these spread out a lot, I made two perfectly round logs (the hand-wetting tip worked perfectly). After 45 minutes of baking, it still wasn't very brown (but it was done), it - Read more ...
  6. This is a wonderful recipe. Italian friends have told me this taste "just the way biscotti is supposed to taste." I reduced pistachios by 1/2 cup and increased the cranberries by 1/2 cup. I also add 1/2 tsp. real orange extract. Otherwise, the recipe is perfect. If you are not getting 3 dozen, you may - Read more ...
  7. Excellent recipe that won me a baking contest! Soft enough that they can be eaten without being dipped in a drink. Make sure to let the logs cool before slicing them, otherwise they will crumble and fall apart. Highly recommended!!!!
  8. These are fantastic! I've made several bathces of these in the past few months. Yes, the nuts can be difficult to cut through- I coarsley chop mine. I've also coated one side in white chocolate then drizzled it with milk chocolate- beautiful presentation & tastes great! DO use parchment paper, as the recipe calls for, - Read more ...
  9. these are delicious-I made them with olive oil and the 2nd time I use margerine. I liked them better with margerine - I added more cranberries and dipped in white choc-yummy! I will make these again.
  10. By gads! This is the very =best= biscotti recipe! Usually I can't stand those nasty little bricks, but these are delicious! Try these even if you usually don't like biscotti... m-m-m-m yummy. HINT: Use a regular knife to cut these... the serrated blade makes a big mess.

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