Cranberry Pistachio Biscotti

By Addie

Ingredients

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup chopped pistachios
• 1/2 cup dried cranberries

Preparation

Step 1

In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts.

Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff).

Stir in pistachios and cranberries. Divide dough in half.

With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet.

Bake at 350° for 18-22 minutes or until set.
Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into ¾-in. slices.

Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.