Cranberry Biscotti

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 salt

1 teaspoon baking powder

1/2 cup dried cranberries

1 cup pistachio nuts (or almonds)

Preheat the oven to 300 degrees.

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.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough will be sticky so I use powdered sugar to prevent sticking to hand.  Flour works too.

Bake for 35 minutes, or until logs are light 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. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool completely before storing.