Cranberry - Pistachio - Walnut Biscotti

I tried this recipe last year with just cranberries and walnuts. I dipped them in chocolate, and it was a good snack! This year, I made them with pistachios as well. I was going to follow the recipe and make it all pistachios, but then I got tired of cracking the shells, so I whipped out my walnuts bag, and put some in. This was another 5 star, top rated cookie on allrecipes.com .

My version of Cranberry Pistachio Biscotti
(adapted from allrecipes.com)
Makes 10.. 8 good size ones, the end pieces are relatively small

• 2 tablespoons oil
• 1/4 cup sugar
  
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1 egg
• 3/4 cup and 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup dried cranberries
• 1/4 to 1/3 cup pistachio nuts roughly chopped
• 1/3 cup walnuts roughly chopped

1. Preheat oven at 300. Mix oil and sugar until combined. Add in extracts, then egg.
2. Mix in the flour baking powder.
3. Place the nuts and cranberries into the bowl, wet hands, and mix with hands
4. Form a flattened log on some parchment/foil or a silicone mat, it should be around 10 inches long and 4 inches wide. The dough will be sticky, wet hands often so you can work with it easier.
5. Bake for 35 minutes, remove and let cool. Preheat oven to 275 degrees.
6. Chop diagonal pieces that are around 1 in wide, don't saw your knife, just chop (going straight down) it into 1 inch pieces ( gives a cleaner look).
7. Bake in a single layer until dry, around 10-12 minutes.

You can drizzle white chocolate over one side, it gives it a nice presentation as well as an extra burst of sweetness. My cookie recipe is not overly sweet, so a little chocolate won't hurt. : )