No. 3 of 26 alphabetical bakes! Very easy to mix and bake and experiment with different flours and sugars. I stuck to spelt and caster sugar this time as I wanted the berry and nut colours to come through.

1/4 c olive oil
3/4 c caster sugar
2 tsp vanilla extract
1/2 tsp almond essence
2 eggs
2 c flour (I use spelt)
1/4 tsp salt
1 tsp baking powder
1/2 c cranberries
1/2 - 1 c pistachios

Preheat oven to 150C. Line a baking tray with baking paper.

In a bowl whisk the oil and sugar until well combined. Add vanilla and almond essence and eggs and mix. Fold in flour, salt and baking powder. Lastly mix in dried fruit and nuts.

Divide dough in half and shape each one into a log. The dough will be sticky so use wet hands. Place both logs onto the baking tray with enough room for spreading and bake for 35 min, rotating tray halfway through.

Leave to cool on the tray for 10 min. Reduce oven temperature to 135C.

Using a serrated bread knife, slice the loaves on the diagonal into 1cm thick slices and place flat onto the baking sheet. Bake for 10 min, turn biscotti over and bake a further 10 min until they are dry and lightly golden. 

Transfer to a wire rack to cool and harden.