Loaded Thin Biscotti
Ingredients
- ¼ cup light olive or avocado oil
- ¾ cup white sugar
- 2 tsp vanilla extract
- 1 tsp orange extract
- 1 tbsp orange zest
- 2 eggs
- 1 ¾ cups all-purpose or spelt flour
- ¼ tsp salt
- 1 tsp baking powder
- ¾ cup pistachio nuts (if salted, omit the salt in the recipe)
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 300°F.
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and orange extracts and zest, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in nuts and cranberries by hand.
- Form a log on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, cover with wet towel, and set aside to cool for 10 minutes. Reduce oven heat to 275°F.
- Cut logs into 1/3 inch thick slices. Lay on sides on baking sheet., Bake approximately 20-25 minutes, or until dry.
