CRANBERRY PISTACHIO BISCOTTI

I am definitely a "savory" eater. Cookies that are sugar laden are much too sweet for me. Biscotti is a good example of a not-too-sweet cookie, with sweetness coming mostly from the dried fruits. Soooooo, that means low in carbohydrates and low in fat as well. This recipe makes approximately 36 biscotti.

1 Cup light olive oil (not light as in caloric--light in flavor
3/4 Cup white sugar
2 Tsp vanilla extract
1/2 Tsp almond extract
1/2 Tsp orange extract (optional)
2 Eggs
1-3/4 Cup all purpose flour
1/4 Tsp salt
1 Tsp baking powder
3/4 Cup dried cranberries
3/4 Cup unsalted pistachio nuts, lightly smashed

Preheat the oven to 300. Have a large bowl of cool water ready to use for shaping dough.

In a large bowl, mix together oil and sugar until very well blended. Mix in extracts, then beat in the eggs.
In another bowl, combine flour, salt and baking powder and whisk together. Gradually stir this mixture into the egg mixture and combine thoroughly. Add cranberries and nuts.

Divide dough in half. Form two logs (12 x 2") on a cookie sheet that has been lined with parchment or waxed paper. Dough will be sticky; wet your hands with the cool water to handle the dough more easily. As long as you keep your hands wet, you'll be able form it easily.
The picture above shows how it should look after forming.

Bake for 35 minutes or until the log is light brown. Remove from oven, cover with 2 dishtowels and set aside to cool for 10 minutes. Reduce oven temperature to 275.



When cool, cut logs on the diagonal into 3/4" thick slices. Lay them on their sides on parchment or waxed paper covered cookie sheet and bake approximately 8 minutes or until they are "dry". Cool on wire racks.

For Christmas, I like to dip one side in white chocolate.

In one biscotti are 92 calories; 0.6 grams of saturated fat and 11.5 grams of carbs.