The biscotti is the quintessential understatement of baked goods. Literally “double baked” in Italian, these European biscuits are minimally sweet and always crunchy, and they rely on various fruits and nuts to give them their various characteristic flavors.
Perfect for the holidays, cranberry and pistachio remains a classic combination—it’s sweet-tart and nutty, delivering festive colors of red and green. Dipped into a chocolate glaze, the biscotti becomes a delightful dessert. The best part? These are absolutely gift-able—make a double batch and save half for stocking stuffers.
½ cup sugar
3 tablespoons The Olive Press Olio Nuovo
2 tablespoons maple syrup
1 teaspoon vanilla
1 ¼ cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup chopped dried cranberries
½ cup chopped pistachios
½ cup semisweet chocolate chips
Makes about 20 biscotti.
Find this recipe at www.theolivepress.com/recipes/view/chocolate-dipped-cranberry-pistachio-biscotti