Eggless Cranberry Pistachio Biscotti Recipe

Step 1: To begin making the Cranberry Pistachio Biscotti RecipeAdd the flour, baking powder and salt in a bowl and mix well and keep aside

Step 2: In another bowl, add oil and sugar, whisk till it is creamy, and add in the cranberry and pistachios

Step 3: Now add the dry ingredients to the wet ingredients and combine till it forms a sticky dough

Step 4: Cover the dough using a cling film and refrigerate for 10 minutes

Step 5: After 10 minutes take the dough out of the fridge

Step 6: Dust your hands with enough flour,roll the dough into a long log shape

Step 7: About 5 centimeters wide

Step 8: Place the log directly on a butter paper placed on a baking tray

Step 9: Bake the dough for 25 minutes till it forms a golden crust on the top

Step 10: Remove the dough and let it cool for 10 minutes

Step 11: After the dough is cooled a little use a serrated knife and cut the log into half-inch thick biscuits

Step 12: Do not use the sawing motion as it will crumble the Cranberry Pistachio Biscotti

Step 13: Turn the cut edges on the tray, keep the biscuits close enough as they won't spread

Step 14: Bake it again, for 10 more minutes and take it out, turn the cookies over and bake it again for 10 more minutes

Step 15: Serve the Cranberry Pistachio Biscotti Recipe for special festive seasons or just relish as a Tea Time snacks with some Ginger Cardamom Chai