Cranberry Pistachio Biiscotti

3 large eggs
1/2 cup neutral flavor oil like avocado, sunflower or grapeseed
1 tsp pure vanilla extract
1/2 cup sugar
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup shelled pistachios -See notes for more flavor combinations (used white choc chips)
1/2 cup dried cranberries- See notes for more flavor combinations

Pre-heat the oven to 350F. Line a large baking sheet with parchment paper
Whisk the eggs, oil and vanilla in a medium bowl. Add the sugar and whisk well
Combine both flours, baking powder, salt, pistachios and cranberries in a large bowl and toss well
Pour the egg mixture over the flour mixture. Mix until well combined, and the mixture comes together to form a dough (very runny mixture)
Oil your hands, and divide the dough in half. Form a 1/2 inch-thick log with each half, place them on the lined baking sheet and bake for 30 minutes (baked Tammis oven 20 mins)
Remove the baking sheet from the oven and let the dough cool completely. (I just let cool slightly) Reduce the oven temperature to 300F
Once completely cooled, slice each log into 1/2"- 3/4" thick slices
Bake again for 15-20 minutes or until crispy (biscotti will harden as they cool)
This recipe makes about 38 biscotti. It can be easily doubled to bring to the office, a friend's house or to offer as a holiday gift
Divide the dough in two to form even-sized logs
The biscotti dough will be sticky. Oil your hands before forming the logs, to make it easier to handle
Make sure you let the logs cool completely before slicing, or they will fall apart
Bake the biscotti again after the dough has been sliced, to make them crunchy. You can bake them longer if you want crispier biscotti
Store them in an air tight container for a week, or in the freezer for up to 3 months
If the biscotti softens a little, you can bake them again in a 250F oven until they get back their crunch
They can be dipped in chocolate for an even more decadent treat
If you don't have whole wheat pastry flour, just use all white flour
You can make these biscotti gluten-free by using 1 to 1 gluten-free flour
More flavor combinations:
Chocolate pecan
Cranberry orange zest
Almond vanilla
Almond anise seed
Chocolate hazelnut and coffee biscotti
Walnut raisin
Cranberry orange
lemon Chia Seed

Site by Max Rabin.