Cranberry Pistachio Biscotti

This recipe got rave reviews on AllRecipes.com

("perhaps the most fantastic cookie I have ever made", "just the way biscotti is supposed to taste", "very =best= biscotti recipe", etc.)

... and the red and green detail means they can be made while Christmas carols are playing!

These italian cookies are perfect for dipping (or dunking) in tea or coffee, although they can be eaten along because this version is a little softer than many coffee shop creations.

They are twice baked - once as a log, and then again as individual slices - but they actually don't take that much time to make.

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 flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries

1 cup pistachio nuts (buy them out of the shell)

• Mix oil and sugar, add vanilla and almond extracts. Beat in eggs.
• Add flour, salt, and baking powder. Mix on low speed.
• Stir in cranberries and nuts.
• Divide dough in half and shape into two logs. Place on a cookie sheet lined with parchment paper.
• Bake at 300 F for about 40 minutes (original recipe says 35, but it took a little longer for the logs to turn a light brown).
• Remove from oven, cover with a towel (this is supposed to prevent cracking... they still cracked a little), and cool for 10 minutes.
• Reduce oven to 275 F.
• Cut logs into 3/4 inch thick slice (thinner would be nice, but the pistachios make it difficult... next time we'll roughly chop the nuts). Usually a serrated knife is used when making biscotti, but in this case a large bread knife works best.
• Lay slices on sides and bake for 10 minutes or until dry.
• Cool before storing.