Cranberry Pistachio Biscotti
Ingredients:
¼ cup olive oil
¾ cup sugar
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
2 Eggs
1 3/4 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup dried cranberries
1 cup pistachio nuts
Directions:
*Preheat oven to 325 degrees
*Combine first 4 ingredients until well blended. In another mixing bowl combine next 3 ingredients and mix well. Slowly add flour mixture to wet ingredients stir until well blended. Mix in cranberries and pistachios.
*Transfer the dough on to a sheet pan lined with parchment paper or silicone mat. Dough will be sticky, wet your hands with cold water. Form your logs for large Biscotti place dough in center of sheet pan and form one large log or for smaller Biscotti divide dough in 2 and make 2 small logs. Large log will yield about 18 cookies small about 3 dozen.
*Bake for about 25-35 minutes until logs are a light golden brown. Remove from oven and cool for about 10 minutes or until cool enough to touch. *Reduce heat to 275 degrees *Cut logs diagonally into ¾ inch slices. On parchment lined sheet pan lay each slice on its side. Bake for about 10-12 minutes until dry. Remove from oven and let cool.
Bon Appetit