Cranberry Pistachio Biscotti

Sugar – regular, white, refined sugar is used here. Make sure to level off the measuring cup with the back of a butter knife.

Olive Oil – Here, you’ll want to use a a lighter olive oil. I always have a large bottle of extra virgin olive oil in my pantry, and I find it works well in this recipe, as it doesn’t give an olive oil taste to the biscotti. Find one that is reasonably priced for your budget. You certainly don’t need the high-end stuff for this recipe, though quality is important. When picking out a bottle of olive oil, look for one that is stored in a dark bottle. Also, store it in a part of your kitchen where it is not exposed to additional heat, as that can quickly deteriorate the quality of it. To help with savings, I always check the unit price and keep an eye for sales, as it’s an item that I know I use a lot.

Vanilla – With the cost of food prices what they are, I can’t help but gasp when I see the cost of pure vanilla. Of course, nothing compares to it. However, you need to make a choice about what you are comfortable with spend your grocery budget on, so if the money could be better spent on other groceries for your family, go ahead and use the artificial vanilla. I know I’ve made that choice.

Almond Extract – A little bit of this sure goes a long way! The addition of it to this biscotti recipe brings a warm, nutty flavor that cannot be mistaken. It can easily be found in most grocery stores, though you can certainly find ones at various price points.

Eggs – I use large eggs for this recipe. Much like the butter, let the eggs come to room temperature before adding to the mixture. This allows the eggs to mix better with the other ingredients.

All-Purpose Flour –  Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.

Baking Powder – If you can’t recall how long this item has been in your pantry, or if you purchased the economy size that you’ve been working your way through for over a year, it may be worthwhile to invest in a new one again. Afterall, this is the leavening agent that is used in your baking.

Salt – I stick to kosher table salt for this recipe. Salt is used to enhance the flavors of a dish, and should not be eliminated.

Pistachios – Pistachios, which are members of the cashew family, are high in protein, fibre, and antioxidants. They have are a complete protein, and help support healthy cholesterol levels. They have an earthy, nutty flavor, and can be used in a variety of recipes from sweet to savory dishes. In this recipe, you will want to use unsalted pistachios. If you can find shelled pistachios, it will save you a significant chunk of time, though they do cost more! I simply enlist the help of my family to shell pistachios, just make sure that there are no shells that make their way into the bowl!

Dried Cranberries – While cranberries are certainly tart, dried cranberries have a tendency to have added sugar to balance that tartness. You can certainly find products with reduced added sugar. In this recipe, it comes down to personal preference. Dried cranberries are very versatile, and are a great addition to sweets and salads. Feel free to use whichever ones you have in your pantry.