Pistachio Biscotti
Yields 36 cookies

You can also add about 1 cup of dried cranberries to this recipe to make them festive looking for the holidays.

1/4 cup canola oil or light tasting extra virgin olive oil
3/4 cup sugar
1 tablespoon vanilla extract
2 large eggs
1 3/4 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
1 1/2 cups pistachio nuts, roughly chopped

Preheat oven to 325 degrees. Combine dry ingredients (except nuts) in a large mixing bowl and set aside.

In a separate bowl, combine sugar, oil, and vanilla and mix well. Beat in eggs, one at a time. Add to dry ingredients with mixer on low until incorporated, and then gently mix in nuts.

Line a cookie sheet with parchment paper. Divide dough in half and shape into two logs about 12 inches long and 2 inches around. Bake until lightly golden, about 35 minutes.

Remove from oven and let cool about 10 minutes. Reduce oven to 275 degrees. Cut logs into slices about 3/4 inch thick and return to baking sheet lined with parchment paper. Bake until dry, about 8-10 more minutes. Let cool before handling.