Cranberry Pistachio Biscotti

Recipe View Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View In a large bowl, whisk together the sugar and olive oil until well combined. Stir in the vanilla and almond extracts, then beat in the eggs until smooth. (7 minutes)

Recipe View In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Gently fold in the pistachios and cranberries until evenly distributed throughout the dough. (3 minutes)

Recipe View Divide the dough in half. On the prepared baking sheet, form each half into a log approximately 12 inches long and 2 inches wide. The dough may be sticky, so lightly wet your hands with cool water to make it easier to handle. (10 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until the logs are lightly golden brown. (35 minutes)

Recipe View Remove from the oven and let the logs cool on the baking sheet for 10 minutes. (10 minutes)

Recipe View Reduce the oven temperature to 275 degrees F (135 degrees C). (2 minutes)

Recipe View Using a serrated knife, carefully cut the logs on a diagonal into 3/4-inch-thick slices. (5 minutes)

Recipe View Arrange the biscotti slices cut-side down on the baking sheet. (3 minutes)

Recipe View Bake for an additional 8-10 minutes, or until the biscotti are dry and crisp. (10 minutes)

Recipe View Let the biscotti cool completely on the baking sheet before serving or storing. (30 minutes)