Cranberry, Pistachio And Almond Biscotti

Ingredients:

0.5 cup extra virgin olive oil
1.5 cup of white sugar
4 tsp vanilla extract
1 tsp almond extract
4 eggs
3.5 cup all purpose flour
0.5 tsp salt (0.25 tsp if using salted pistachios)
2 tsp baking powder
2 cup dried cranberries
1 cup roasted and salted pistachio nuts
1 cup sliced almonds

Directions:

Preheat oven to 300 F

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.

In a separate bowl, combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in quarters. Form 4 logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cold water to handle dough more easily. Keep in mind that the dough will spread over time so give plenty of space when placing logs onto cookie sheet.

Bake for 35-45 minutes in the preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10-20 minutes. Reduce oven heat to 275 F.

Cut logs on diagonal into 1cm thick slices. Place on parchment covered cookie sheet standing upright with leaving space between slices. Bake approximately 10-20 minutes to dry out the residual moisture. Cool.

Serve with coffee.