Cranberry Pistachio Biscotti

Ingredients

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

Instructions

1. 1

   Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.

2. 2

   Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.

3. 3

   Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.

4. 4

   Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.

5. 5

   Reduce oven temperature to 275 degrees F (135 degrees C).

6. 6

   Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.

7. 7

   Bake cookies until dry, 8 to 10 minutes.