BISCOTTI - CRANBERRY PISTACHIO

By akselden

Ingredients

• Non-stick vegetable oil
• 1/4 C. mild olive oil
• 3/4 C. granulated sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 large eggs
• 1-3/4 C. unbleached flour
• 1/4 tsp. fine sea salt
• 1 tsp. baking powder
• 1/2 C. dried cranberries
• 1-1/2 C. unsalted, shelled pistachios

Details

Servings 36

Preparation

Step 1

1. Preheat oven to 300 degrees. Spray a cookie sheet with non-stick cooking spray and line with baking parchment.

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

3. 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.

4. 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)

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

6. 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 8-10 minutes until they are light brown.

7. 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.