I made these the other day to take to work and did not expect them to be quite as popular as they were. They were gone in one day, unlike the other stuff I made (that lasted two days).

My great challenge was finding the dried cranberries in Oslo (found at the fabulous local fruit and vegetable shop in Torshov).

CRANBERRY-PISTACHIO BISCOTTI
Preheat oven to 300F/150C

1/4 cup olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups flour
1/4 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachios

Mix olive oil and sugar until blended — add vanilla and almond extracts, then eggs. Combine dry ingredients — gradually stir in the egg mixture. Mix in cranberry and pistachios by hand. Divide dough in half. Form 2 logs (12 inches by 2 inches — about 30 cms. by 5 cms.) on parchment-lined cookie sheet. Dough is sticky — wet hands to handle the dough.

Bake 35 minutes until light brown. Remove from oven, cool 10 minutes. Reduce oven temperature to 275F/135C. Cut logs into 3/4-inch thick slices. Lay slices on their side on the parchment-covered cookie sheets. Bake 8-10 minutes on each side until dry.