Most typical Italian Biscotti are made with butter but this recipe uses olive oil instead, creating a lighter flavour.

  • ½ cup extra virgin olive oil
  • 1 cup white sugar or honey
  • 330g all-purpose flour
  • 2 eggs
  • 1 tsp. baking powder
  • 1 tbsp. anise extract
  • 1 tsp. milk
  • 1 vanilla pod
  • 1 lemon zest
  • 1 pinch of salt
  • ½ cup dried cranberries
  • 1 ½ cup pistachios

Preheat oven to 190 °C then grease cookie sheets. Beat oil, eggs, sugar and anise extract together until well blended. Combine flour and baking powder, stir into egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet and press down to a 13mm thickness.

Bake for 25 – 30 min then remove from baking sheet to cool. Once cooled slice each one crosswise into 13mm slices. Place slices cut side up onto the baking sheet and bake for 6 – 10 min on each side until lightly toasted.