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Wednesday, October 22, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CRANBERRY-PISTACHIO BISCOTTI
Desserts
Contributed by: Jennifer Heath
Ingredients:
  • 1â�„4 cup light olive oil
  • 3â�„4 cup sugar
  • 2 tsp. vanilla extract
  • 1â�„2 tsp. almond extract
  • 2 eggs
  • 13â�„4 cups all-purpose flour
  • 1â�„4 tsp. salt
  • 1 tsp. baking powder
  • 1â�„2 cup dried cranberries
  • 11â�„2 cups pistachio nuts
Preheat oven to 300 degrees.
In a large bowl, mix together the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine the flour, salt and baking powder together in a separate bowl. Gradually stir the dry mixture into the egg mixture. Mix in the cranberries and nuts by hand. Divide the dough in half. Form two logs 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. Bake for 35 minutes in the oven or until logs are light brown. Remove from the oven and set aside to cool for 10 minutes. Reduce oven temperature to 275 degrees. Cut logs on diagonal into 3�4-inch thick slices. Lay on sides on parchment-covered cookie sheet. Bake 8 to 10 minutes or until dry. Cool.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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