Biscotti
(Cranberry/Pistachio or Cherry/Almond)

(from the New York Times News Service via Grace Hollenbeck and Carrie Stevens)

INGREDIENTS:

¼ cup mild extra virgin olive oil
¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon (scant) almond extract
2 large eggs
1¾ cups unsifted, unbleached flour
¼ teaspoon fine sea salt
1 teaspoon baking powder
½ cup dried cranberries (or dried cherries)
1½ cups unsalted shelled pistachios or almonds (slivered or coarsely chopped)

 

INSTRUCTIONS:

Preheat oven to 350 degrees. Spray a cookie sheet with nonstick spray and line with baking parchment (do not spray the parchment). (*Grace and Carrie use a brown paper bag cut to the size of the pan and coated with margarine on the pan side and stuck into the pan.)

In the large bowl of an electric mixer, beat the olive oil and sugar together. Add the vanilla and almonds extracts and the 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. On the cookie sheet, form each half into a log about 12 inches long and 2 inches wide. Space the logs about 4 inches apart. (The dough will be sticky. To make it easier to form the logs, rinse your hands in cool water.)

Bake on a rack in the center of the oven for about 35 minutes, or until the logs are light brown.

Remove from the oven and reduce heat to 275°. Let the logs cool on the baking sheet for 10 minutes.

With a long metal spatula, remove the logs to a cutting board. Use a long sharp knife to cut the logs on the diagonal into ¾ inch slices. Stand upright on their sides on the cookie sheet and return to the oven for 8-9 minutes… (It took both Grace and Carrie much longer to dry them [30-40 minutes]…Start with 10 minutes and add 10 minute intervals but watch for burning)… Until they are light brown.

Cool the biscotti on a rack and store in a tin between sheets of waxed paper.

The biscotti can be stored at room temperature for up to two weeks.

Makes 36 biscotti.

Try this with Kentucky Egg Nog