Cranberry-Pistachio Biscotti

• nonstick vegetable oil cooking spray
• 1/4 cup mild olive oil
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 large eggs
• 1 3/4 cups unbleached flour
• 1/4 tsp fine sea salt
• 1 tsp baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups unsalted, shelled pistachios

Preheat oven to 300 F.  Spray a cookie sheet with nonstick cooking spray and line with baking parchment.

With an electric mixer, blend the olive oil and sugar together. Add the vanilla and almond extracts and the eggs, beating until the mixture is completely blended.

In a small bowl, whisk together the flour, salt and baking powder until thoroughly mixed.  On low speed, gradually add to the egg mixture.  Slowly beat in the cranberries and pistachios.

Divide the dough in half.  On the cookie sheet, form each half into a log about 12" long and 2" wide.  Space the logs about 4" apart.  (The dough will be sticky; it may be easier if you rinse your hands in cool water before forming the logs.)

Bake on a rack in the center of the oven about 35 minutes, or until the logs are light brown.  Remove from the oven and turn the heat down to 275 F.  Let the logs cool on the baking sheet 10 minutes.

With a large metal spatula, remove the logs to a cutting board and, using a long, sharp knife, cut each log on the diagonal into 3/4" slices.  Stand them on their sides on the cookie sheet and return to the oven 8 to 10 minutes, until they are light brown.

Cool the biscotti on a rack and store in a tin between sheets of waxed paper.  They can be kept at room temperature up to 2 weeks.  Makes 36.

From: Suzanne Hamlin