Cranberry and pistachio biscotti

Method

• Pre heat the oven to 160ºC
• In a bowl, mix the oil and sugar until blended. Then add the two extracts and mix well.
• Beat in the eggs.
• Mix flour, slt and baking powder together and slowly mix into the egg mixture.
• Add cranberries and pistachios by hand, distributing them evenly through the mixture.
• Prepare a baking sheet by covering it with baking paper.
• Divide the mixture into 2 equal pieces: it may be a bit sticky - use wet hands to form to equal logs on the baking sheet, spaced quite far apart. The logs should be about 25cm long and about 5cm wide.
• Bake for 25-35 minutes until a light golden brown, and slightly firm to the touch. Remove from the oven and allow to cool down.
• Reduce oven temperature to 120 degrees C.
• When the log is cool enough to touch, cut into 1.5cm slices with a serrated knife: cut firmly downwards and do not saw, other wise the biscotti will crumble.
• Place the biscotti back on the baking sheet and bake for about another 10 minutes - they should turn a lovely golden colour and become quite crispy. Bake longer if need be.
• When cool, keep the biscotti in a sealed cake tin or similar container. Mine will last for about a week like this, if my family don't eat them first!