Cranberry Pistachio Biscotti

I have a sweet friend that loves biscotti in the morning. It became my personal ambition to find the best biscotti recipe out there. While my quest is far from over, this is the recipe that Brittany most often requests. I have to say, the are delish! I have tried dipping them in white chocolate or swirling it on top, but this time I reduced the amount of pistachios to 1 cup and put about 3/4 cup of white chocolate chips in. Also, finding unsalted pistachios around here is next to impossible so I just use the salted ones and leave out the 1/4 teaspoon of salt. Enjoy!

Giving credit where credit is due, here is where I found the recipe!

Ingredients:

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 1/2 cups pistachio nuts, shelled

Directions:

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 (12 x 2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees.

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.