Cranberry Pistachio Biscotti

⅓ cup extra virgin olive oil
¾ cup sugar
2 tsp vanilla
½ tsp almond extract
2 large eggs
1¾ cups unbleached flour
¼ tsp fine sea salt
1 tsp baking powder
½ cup dried cranberries
1½ cups unsalted shelled pistachios



1.Preheat oven to 350oF. Spray cookie sheet with nonstick spray and line with parchment paper.
2.In the bowl of an electric mixer, beat olive oil and sugar together. Add the vanilla and almond extracts and the eggs. Beat until mixture is completely blended.
3.In a small bowl, mix together the flour, salt, and baking powder with a hand whisk. On a low speed, gradually add the flour mix to the egg mixture. Slowly beat in the cranberries and pistachios.
4.Divide dough in half on the cookie sheet, form each half into a log about 12 inches long and 2 inches wide. Space about 4 inches apart (Rinse hands in cool water to prevent stickiness.)
5.Bake on a rack in the center of oven for about 35 minutes, or until light brown. Remove from the oven and reduce the heat to 275 degrees. Let logs cool on baking sheet 10 minutes.
6.With a long metal spatula, remove logs to cutting surface. Use a long knife to cut the logs diagonally into ¾–inch slices. Stand the slices upright on their sides on cookie sheet and return to oven for 8-9 minutes, until they are light brown.
7.Cool the biscotti on rack and store in an airtight container between sheets of wax paper up to two weeks.