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Cranberry-Pistachio Biscotti

If you have not tried making biscotti, you should. It is very easy to make and just about everybody loves biscotti. It is great have around during the holidays because it gives you a little bit of sweetness without the heaviness of a cake or pie. You can substitute any nut or fruit that you like – cranberries just happen to be one of my favorites.

1/4 cup extra virgin olive oil or vegetable oil
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 large eggs
1 3/4 cups unsifted flour unbleached flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts shelled and unsalted

Yields 24 servings

In a large bowl, beat oil and sugar together. Add vanilla, almond extract and eggs, beating until mixture is completely blended.

In a small bowl, mix together flour, salt and baking powder. On low speed, gradually add the flour mixture to the egg mixture. Slowly beat in the cranberries and nuts.

Divide the dough in half. On a cooking sheet which has been sprayed with non-stick spray, or lined with parchment paper, form a log 12 inches long and 2 inches wide. The dough will be sticky so moisten hands with water before forming logs.

Bake logs 35 minutes in a 350 degree oven or until light brown. Remove from oven and reduce heat to 275 degrees. Let logs cool on cookie sheet for 10 minutes.

On cutting board, cut logs on the diagonal into 1 inch slices. Lay slices on their sides on cookie sheet and bake in oven 8-9 minutes. Turn slices over and bake another 8 minutes or until crispy. Cool on wire rack. Store on wax paper in an airtight container.