Ingredients
3 cups all-purpose flour
2 tsp. baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 tbl. canola oil
2 1/2 tsp. almond extract
3/4 cup shelled raw natural pistachios
1 cup dried cranberries
1/2 semi-sweet chocolate chips
Preparation
Preheat oven to 350. Line a large baking sheet with parchment paper.
-Whisk together flour, baking powder and salt in a medium bowl. -Using an electric mixer, beat sugar, eggs, oil and almond extract in a large bowl until well blended. -Add flour mixture and beat until smooth. -Stir in pistachios, dried cranberries and chocolate chips. -Form dough into two 12-inch long strips on baking sheet, spacing strips 3 inches apart. Shape each strip into a 3-inch-wide log.
Bake logs until lightly browned and almost firm to the touch, 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temp to 325. Cut each log cross-wise into 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4-inch apart. Bake until pale golden (biscotti may be soft but will firm as they cool), 20 minutes. Cool completely on baking sheet.
