1 ¾ cups of unbleached flour
¼ Tsp. of fine sea salt
1 Tsp. of baking powder
¼ cup of extra virgin olive oil
¾ cup of sugar
2 Tsp. of vanilla extract
½ Tsp. of almond extract
2 eggs
½ cup dried cranberries
1 ½ cup of shelled pistachios
Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a small bowl, whisk together the flour, salt and baking powder. In another bowl, with an electric mixer at medium speed, beat the olive oil with the sugar. Add the vanilla and almond extracts and mix. Add the eggs and mix. Reduce the speed and add the flour mix. Once all the ingredients are well incorporated, slowly beat in the pistachios and the cranberries.
Divide the dough in half. Since the dough will be really sticky, rinse your hands with cold water to handle it. In the lined baking sheet, form each half of the dough into a log about 10 inches long and 2 inches wide, spacing the logs about 4 inches apart. Bake for about 35 minutes or until the logs are lightly brown. Let the logs cool down for about 10 minutes.
Reduce the oven temperature to 275°F. Place the logs in a cutting board and with a serrated knife, cut them on the diagonal into ¾-inch-slices. Place the slices flat on the baking sheet and bake them bake them for 8-9 minutes. Transfer to a rack to cool.Transfer to a rack to cool.
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