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Festive pistachio and cranberry biscotti


  • 60g olive oil
  • 100g sugar
  • 2 tsp vanilla essence
  • Few drops almond essence
  • 2 eggs, beaten
  • 220-230g plain flour
  • 1 tsp baking powder
  • Good pinch salt
  • 100g pistachios
  • 50g cranberries


Preheat the oven to 160`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 and form two logs on a lined baking sheet (It may be sticky). Bake for 35 minutes in the preheated oven, or until light brown in colour. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 135`c. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 10-15 minutes, or until crunchy.

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