Cranberry Pistachio Biscotti

Submitted by MartiniMar

Prep Time: approx. 25 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour 20 Minutes.
Makes 3 dozen (36 servings).
  

1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts shelled

Directions
1 Preheat the oven to 300 degrees F (150 degrees C).

2 In a large bowl, mix together oil and sugar until well
   blended. Mix in the vanilla and almond extracts, then beat in
   the eggs. Combine flour, salt, and baking powder;
   gradually stir into egg mixture. Mix in cranberries and nuts       
   by hand.

3 Divide dough in half. Form two logs (12x2 inches) on a
   cookie sheet that has been lined with parchment paper.  
   Dough may be sticky; wet hands with cool water to handle
   dough  more easily.

4 Bake for 35 minutes in the preheated oven, or until
   logs are light brown. Remove from oven, and set aside to
   cool for 10 minutes. Reduce oven heat to 275 degrees F (135
   degrees C).

5 Cut logs on diagonal into 3/4 inch thick slices. Lay on
   sides on parchment covered cookie sheet. Bake 
   approximately 8 to 10 minutes, or until dry; cool.