Cranberry Pistachio Biscotti

Ingredients

• 0.75 cup white sugar
• 0.25 cup light olive oil
• 2 teaspoons vanilla extract
• 0.5 teaspoon almond extract
• 2 large eggs
• 1.75 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1.5 cups pistachio nuts
• 0.5 cup dried cranberries

Steps

1. Set the oven to 300 degrees F (150 degrees C) to preheat, and line a cookie sheet with parchment paper.
2. In a large bowl, blend the sugar with the oil thoroughly. Mix in both the vanilla and almond extracts, followed by beating in the eggs. In another bowl, combine flour, baking powder and salt, then stir that mixture gradually into the egg mixture until combined. Finish by folding in the pistachios and cranberries by hand.
3. Halve the dough and shape each half into a 12×2-inch log on the lined sheet. If the dough is sticky, moisten your hands with cool water to make it easier to work with.
4. Place the sheet in the preheated oven and bake for about 35 minutes, until the logs are light brown. Take them out and allow 10 minutes for cooling.
5. Lower the oven setting to 275 degrees F (135 degrees C).
6. Slice the logs diagonally into pieces 3/4-inch thick and arrange them on the cookie sheet with a cut side facing down.
7. Return the cookies to the oven for 8 to 10 minutes, taking them out when dry.