Twelve Days of Desserts: Day One

Ingredients:

1 1/2 cups unbleached, all-purpose flour

1 teaspoon baking powder


1/4 teaspoon salt


1/2 cup sugar


3 large eggs


1 tablespoons vegetable oil


1 teaspoons almond extract


1/2 teaspoon vanilla extract


1/3 cup raw unsalted pistachios, shelled


1/2 cup dried cranberries


1/4 cup white chocolate chips

Preparation:

Preheat oven to 350 F degrees. Line large baking sheets with parchment paper or silpats.


Whisk flour, baking powder and salt in a medium bowl until combined.


Beat together sugar, eggs, oil, almond, and vanilla extract in a large bowl until blended.


Add flour and beat until smooth. Stir in pistachios, cranberries, and chocolate.


Drop heaping teaspoonfuls of dough in two (12x3-inch) logs which are at least 3 inches apart on cookie sheets.


Use wet finger tips to press down and make sure that dough is divided evenly.


Bake cookies for 30 minutes, remove from oven, and let cool for about 30 minutes more.


Reduce oven temp to 325F degrees.


Transfer logs to a cutting board. With a serrated knife, cut each log into 1/2-inch thick slices.


Stand biscotti upright in 3 rows on a baking sheet and return to the oven.


Bake for 20 minutes or until golden.