Cranberry Pistachio Biscotti
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all−purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1−1/2 cups pistachio nuts
Preheat the oven to 300F. 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 (12x2 inches) 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 preheated oven,
or until logs are light brown. Remove from oven, and set aside to cool for
10 minutes. Reduce oven heat to 275F. Cut logs on diagonal into 3/4 inch
thick slices. Lay on sides on parchment covered cookie sheet. Bake
approximately 8 to 10 minutes, or until dry; cool.