Cranberry Pistachio Biscotti

Ingredients

¼ cup extra virgin olive oil

¾ cup sugar

1 ½ teaspoons vanilla extract

1 tablespoon orange zest

2 eggs

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ cup dried cranberries

1 cup salted and shelled pistachios

Directions

Preheat oven to 300 degrees.

In a medium bowl mix together olive oil and sugar until well blended.  Mix in orange zest and vanilla.  Beat in eggs, one at a time.

In another bowl, whisk together flour and baking powder.

Combine wet and dry ingredients in two parts using a rubber spatula to turn.  Do not over mix.

Fold in dried cranberries and pistachios.

Divide dough in two parts and place one part on a parchment lined cookie sheet.  Dough may be a little loose and sticky.  Using your hands shape into a 10” log.  Cover with parchment and then flatten gently with a rolling pin so you have a 10” by 3” rectangle.  Repeat with the second dough ball.

Place both rectangles 5” apart on a parchment lined baking sheet. Bake for 35 minutes or until the dough is golden brown.

Remove from oven and let rest 10 minutes.

Cut ½” pieces diagonally with a serrated knife. Place cut side down on the baking sheet.  Bake for 8 minutes.  Flip biscotti over and bake 5 minutes more.