Berry, Berry, Berry, Berry Christmas

One of the things that I've discovered is biscotti. These are the perfect little snacks to go with coffee or tea. Some are really hard and must be dipped, others are softer and can be eaten without dipping. I've made biscotti before with a recipe that uses no oil or butter. Those end up being of the harder form. This recipe, from Allrecipes, uses olive oil. I thought this was a GREAT idea, since biscotti is an Italian treat and olive oil is often used in that region.

The only problem I had with these biscotti is that, because they are softer, they break easily when being transferred. I like the combination of cranberries and pistachios. I only had a cup of nuts but would definitely recommend using the full cup and a half. I also had to shell all my nuts, so if you want to decrease the preparation time, get pre-shelled nuts! Also, I didn't use any almont extract. I didn't have any but don't like the flavor it has. Most importantly, share some with you favorite Santa and enjoy with a mug of hot coffee, tea, chocolate, or even some chilled milk! Cranberry Pistachio Biscotti

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

Preheat the oven to 300 degrees F (150 degrees C).
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 (12x2 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 F (135 degrees C).
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.