Amazing Cranberry Pistachio Biscotti

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Cranberry Pistachio Biscotti
Serving: Approx. 36 cookies

Ingredients
¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

Instructions

Preheat the oven to 300 degrees F (150 degrees C). Using a marker draw, two 12 long x 2 wide diagrams on the back of your parchment paper.

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Sift, flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs with the dough, fitting them into the 12x2 design on your parchment paper. Be sure to place the cookie dough on the opposite side of the parchment paper in which you drew the design. The dough will be very sticky so be sure to keep a bowl of water nearby to very lightly dampen your hands. This will make forming the dough into logs much easier. BE VERY CAREFUL TO NOT ADD TO MUCH WATER TO YOUR HANDS AS THIS WILL CAUSE YOUR COOKIES TO BE TOO FLAT.

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 275 degrees F (135 degrees C).

Using a serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 12-20 minutes, or until dry. They should still be a beautiful pale golden color.

Cool and store in an air tight container for weeks.