Cranberry Pistachio Biscotti

In an attempt to rid my pantry of some random ingredients, I made this awesome biscotti.  Since most of my baking endeavors end in disaster, I was surprised at how easy these were and how delicious they turned out.

Cranberry Pistachio Biscotti
Recipe from here.

Ingredients

• 3/4 cup sugar
• 1/4 cup canola oil
• 2 eggs
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup chopped pistachios
• 1/2 cup dried cranberries

Directions

1. In a large bowl, beat sugar and oil until blended.  Beat in eggs, then extracts.  Combine flour, baking powder, and salt; gradually add to sugar mixture and mix well (dough will be stiff).  Stir in pistachios and cranberries.
2. Divide dough in half.  With floured hands, shape each half into a 12 inch by 2 inch rectangle on a parchment paper-lined baking sheet.  Bake at 350 degrees F for 18-22 minutes or until set.
3. Place pan on a wire rack.  When cool enough to handle, transfer to a cutting board; cut with a serrated knife into 3/4 inch slices.  Place cut side down on an ungreased baking sheet.  Bake for 12-14 minutes or until firm.  Remove to wire racks to cool.  Store in an airtight container.

I know Christmas is a LONG way off, but these would make great gifts!  

I am planning on trying this recipe again and trying to lighten it up a little bit by using Splenda for 1/2 the sugar, applesauce for 1/2 the oil, and 1 egg plus 2 egg whites instead of 2 whole eggs.  I hope it works, because these were AH-MAZ-ING!