Pistachio and Cranberry Biscotti Cookies

I love pistachios, dyed red in the shell, chopped in ice cream
and in this recipe I came up with using pistachios in cookies.
Adding some dried cranberries was an after thought.

Ingredients:
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts

Directions:
Preheat oven to 300 degrees F.
In a large bowl, mix together oil and sugar until well blended.
Mix in the vanilla and almond extracts, then beat in the eggs.
Combine flour, salt, and baking powder;
gradually stir into egg mixture.
Mix in cranberries and nuts.
Divide dough in half. Form two logs (12x2 inches)
on a cookie sheet lined with parchment paper.
Bake for 35 minutes in the preheated oven,
or until logs are light brown.
Remove from oven, and set aside to cool for 10 minutes.
Reduce oven heat to 275 degrees F.
Cut logs on diagonal into 3/4 inch thick slices.
Lay on sides on parchment covered cookie sheet.
Bake approximately 8 to 10 minutes, or until dry; cool.