<cranberry pistachio biscotti>
- light olive oil - 1/4 cup
- white sugar - 3/4 cup
- vanilla extract - 2 tsp
- almond extract - 1/2 tsp
- eggs - 2 large
- ap flour - 1 3/4 cup
- salt - 1/4 tsp (omit if pistachios are salted)
- baking powder - 1 tsp
- dried cranberries - 1/2 cup
- shelled pistachios - 1 cup
beat together oil and sugar until light and fluffy. mix in extracts and then beat in eggs. gradually combine with sifted flour, salt, baking powder. fold in cranberries and nuts.
wet hands and divide dough in half. form into two 12"x2" logs on a cookie sheet lined with parchment paper. bake at 300° oven for 35 minutes. remove and cool on the pan with a tea towel covering the logs for 10 minutes. reduce oven to 275°.
cut on a diagonal 3/4" thick slices. lay on sides back on the parchment paper covered cookie sheet. bake from 10 - 25 minutes. depending on how dry you want the finished product
original recipe from [allrecipes.com]