Cranberry and Pistachio Biscotti

Thanks to Candice, Biscotti Queen of Porirua...

Ingredients

¼ cup light olive oil

¾ cup sugar (brown or white)

2 tsp vanilla essence

½ tsp almond essence

2 eggs

1 ¾ cups flour

¼ tsp salt (if using unsalted nuts)

1 tsp baking powder

½ dried cranberries

1 ½ cups pistachio nuts (or cashews)

Directions

1. Preheat oven to 150°C

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

3. Divide dough in half. Form 2 logs (12x2”) on a cookie sheet lined with baking paper.

4. Bake for 35 minutes or until logs are lightly brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven temp to 135°C.

5. Cut logs on diagonal into ¾” thick slices. Lay on sides on baking paper lined baking tray. Bake approx 8-10 minutes or until dry, then leave to cool completely in the oven.