About this recipe:Flecks of red and green make this a great biscuit recipe for Christmas. If you're not keen on pistachios, feel free to substitute almonds, pecans or walnuts. If your nuts are salted, omit the salt in the recipe.
4 tablespoons olive oil
150g caster sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
225g plain flour
1/4 teaspoon salt
1 teaspoon baking powder
60g dried cranberries
200g pistachio nuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:45min › Extra time:10min › Ready in:1hr20min
Preheat the oven to 150 C / Gas mark 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.
Divide dough in half. Form two logs (30x5cm) on a baking tray that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough more easily.
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 140 C / Gas mark 1.
Cut logs on diagonal into 1cm thick slices. Lay on sides on parchment covered baking tray. Bake approximately 8 to 10 minutes, or until dry; cool.