Ingredients

• ¼ cup light olive oil

• ¼ cup + 2 Tbsp Truvía Baking Blend

• 2 tsp vanilla extract

• ½ tsp almond extract

• 2 eggs

• 1 ¾ cups all-purpose flour

• ¼ tsp salt

• 1 tsp baking powder

• ½ cup dried cranberries

• 1 ½ cups pistachio kernels

Preparation

  1. Preheat oven to 300° F. Mix the oil and Truvía Baking Blend in a large bowl. Mix in the vanilla and almond extracts, and then beat in the eggs.

  2. Combine flour, salt, and baking powder in a separate bowl. Gradually stir the flour mixture into the egg mixture. Mix in cranberries and nuts by hand.

  3. Divide dough in half. Form two logs (8 x 4 inches) on a cookie sheet that has been lined with parchment paper.

  4. Bake for 35 minutes, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven to 275° F.

  5. Cut logs into 1⁄2 inch thick slices using a pizza cutter. Lay on sides on parchment covered cookie sheet. Bake approximately 8 minutes, or until dry; cool.

Makes 2 dozen biscotti.

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