Cranberry Pistachio Biscotti

I embarked on a baking extravaganza this weekend. I decided this year that rather then buy unusable or random gifts for my older relatives that already have everything they need, I'd bake stuff. Once I started, I found it hard to stop, so I made a batch of Oatmeal Raisin cookies, Scottish Shortbread, Reese's Peanut Butter & Chocolate cookies and Cranberry Pistachio Biscotti.

I made this biscotti last year with almonds instead of pistachios and I have to say I think I actually like the almond variation better. I've also determined that I don't really care for the taste of almond extract. I might try this again with orange instead. Either way this is an AWESOME biscotti recipe and because there is no butter in it, there's no worry about it getting rancid if you don't eat it for awhile. I also have changed the nut to fruit ratio to my liking.

Cranberry Pistachio Biscotti (from All Recipes)
Makes about 3 dozen
Ingredients:
1/4 cup light olive oil (I used half light and half extra virgin)
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 salt
1 teaspoon baking powder
1 cup dried cranberries
1 cup pistachio nuts (unsalted)

Directions:
Preheat the oven to 300. In a large bowl, mix together oil and sugar until well blended. Mix in the extracts and eggs. Combine flour, salt, and baking powder in a separate bowl and gradually stir into the wet mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough is VERY sticky. I keep a bowl of water nearby and wet my hands with water to handle the dough. This dough log just looks nasty, doesn't it? That's because it needs some quality time in the oven.
Bake for 35 minutes in the preheated oven, or until logs are light golden brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275.

Cut logs on diagonal into 3/4 inch thick slices (my slices were a little too fat this time). Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry. Cool completely before storing.