Cranberry-Pistachio Biscotti

‘Tis the season for Cranberry-Pistachios Biscottis! Try this recipe at home and impress all your loved ones during the Holidays. Serve as is with some coffee or spread some cheese and honey for that perfect sweet-savory crunchy mix. 

Ingredients: 
¾ cup white sugar
¼ cup light olive oil
2 teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups pistachio nuts (No Shell. You must peal.)
½ cup dried cranberries

Step 1.
Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper. In a large bowl xix sugar and oil together until well blended. Mix almond and vanilla extracts, then beat in eggs. In a sepaerate bowl combine the dry ingredients: flour, baking powder, and salt; gradually stir in egg mixture until combined. Carefuly fold in pistachios and cranberries by hand.

Step 2.
Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. SK Tip: Dough may be a little sticky; wet hands with cool water to handle dough more easily.

Step 3.
Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes. Reduce oven temperature to 275 Degrees F (135 Degrees C).

Step 4.
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet. For about 8-10 miniutes finish baking cookies until dry and crispy. (Not Burned) Cook's Note: If you use salted pistachios, you can omit the 1/4 teaspoon salt from the recipe. You can also substitute the pistachios with your favorite nuts.

Step 5.
Plate and Enjoy