- ½ c. olive or vegetable oil
- 1 c. granulated sugar
- 3 eggs
- 2 tsp. almond extract
- 1 tsp. pure vanilla extract
- 3-¼ c. all-purpose unbleached flour
- 1 tbsp. baking powder
- Zest of two oranges or lemons
- 3/4 c. dried cranberries
- ½ c. white chocolate chips
- 1/2 c. pistachios, chopped, optional
Tip: Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough. This will prevent sinking.
Preheat your oven to 375 degrees. In a large bowl mix with a spoon the olive oil, sugar, eggs and both extracts.
In a medium sized bowl combine the flour, baking powder, orange zest, cranberries and chips.
Mix well and divide into two. Lie out two wide logs of dough on a cookie sheet and press down a little. Space apart because they expand when baking.
Bake for 25 minutes. Watch them because they should not cook all the way through. Take out of oven and cool. Using a serrated knife, slice into ½-in piece. Place back on cookie sheet and bake an additional 6 minutes or so.
Don’t forget they will harden when taken back out. Some folks like their Biscotti drier than others. The longer they stay in, they drier they get. I always make mine crispy on the outside and a little chewy on the inside!
Tip: At Christmas time, I would add chopped pistachio nuts to the dough. Ads a lovely green touch for Christmas!