Cranberry Pistachio Biscotti

I received this biscotti recipe at a holiday party and have been wanting to try it. Decided to make it on a recent drizzly day with Miss M's assistance. Perfect for afternoon tea with neighbors, a late night snack with decaf cappuccino, or in my case, to accompany a cup of Ethiopian coffee while curled up in my favorite chair with the latest issues of Southern Living and Veranda. Bliss!

Ingredients:

1/4 cup light olive oil

3/4 cup sugar

2 tsp vanilla extract

1 tsp almond extract

2 eggs

1 3/4 cups all-purpose flour

1/4 tsp salt (omit if you use salted pistachios)

1 tsp baking powder

1/2 cup Craisins

1 1/2 cups pistachios

Step-By-Step:

1. Preheat oven to 300.

2. In a large bowl, mix together oil and sugar until blended. Blend in eggs, vanilla and almond extracts. In separate bowl, combine flour, salt and baking powder. By hand, stir flour mixture into egg mixture. (About now, it starts getting really sticky and tougher to stir, so little hands may need some assistance). Stir in cranberries and nuts. 3. Atop a parchment paper lined cookie sheet or stone, divide dough in half and form two logs (about 12" by 2") (ours flattened out into about 12" by 3-4"). 4. Bake for 35 minutes or until logs are lightly browned. Remove from oven and set aside to cool for 10 minutes. Reduce oven temperature to 275. 5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment, being careful not to break (we moved them to a separate parchment lined cooking stone). Bake 10 more minutes.

6. Cool and enjoy!