Studded with dried cranberries and crunchy pistachios, this delicious biscotti goes well with tea or coffee.
—DIANE GRUBER SIOUX CITY, IA
PREP: 25 MIN. • BAKE: 30 MIN. • MAKES: ABOUT 2 1/2 DOZEN
3/4 cup sugar
1/4 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries
1. In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the 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 12x2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
3. Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
PER SERVING 85 cal., 3 g fat (trace sat. fat), 13 mg chol., 46 mg sodium, 12 g carb., 1 g fiber, 2 g pro. Diabetic Exchange: 1 starch.