Cranberry Pistachio Biscotti

These are made with olive oil, not butter, and are so incredible, you'd be advised to pack copies of the recipe wherever you bring them!

1/4 cup mild extra virgin olive oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 3/4 cups unsifted unbleached flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cup unsalted shelled pistachios

Preheat oven to 350º. Spray a cookie sheet with nonstick baking spray. In a large bowl beat the olive oil and sugar together. Add the vanilla and almond extracts and eggs, beating until the mixture is completely blended. In a small bowl, mix together the flour, salt and baking powder with a hand whisk. On low speed gradually add the flour mixture to the egg mixture. Slowly beat in the cranberries and pistachios.

Divide the dough in half and form into two logs about 12 inches long and 2 inches wide. (If the dough is too sticky to work with, wet your hands with cool water.) Bake for 30 minutes or until logs are light brown. Remove from oven, cool for at least 15 minutes and cut slices on the bias. Place cut cookies on a cooling racking placed on the cookie sheet for 15 minutes flipping cookies once midway.