Cranberry Pistachio Biscotti

The red and green make a great Christmas cookie. You can use other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Yield

3 dozen cookies

Ingredients

1/4 cup light olive oil
3/4 cup granulated (white) sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts

Directions

Preheat oven to 300°F (149°C). Line a baking sheet with 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. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12 x 2-inches) onto prepared baking sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.

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°F (135°C).

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered baking sheet. Bake approximately 8 to 10 minutes, or until dry; cool.