Almond and cranberry biscotti

Biscotti is one of my favorite snack to dunk in my coffee and relish it till the last bite
The name originated from italy and it translates to twice baked biscuits.
I always thought it is very complex to make biscotti.However its the most easiest thing to bake with less calories.

If stored properly in airtight bags/baskets they go a long way and stay crispy.I am planning to bake lots of them and gift wrap them and gift them to some of my friends visiting home over the weekend.

Ingredients

- 1/4 cup vegetable oil
- 3/4 cup sugar(increase if you like them more sweet)
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 eggs
- 1 3/4 cups all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup dried cranberries
- 1 1/2 cups almonds(blanched and thinly sliced)

Recipe
- Preheat oven to 325 F
- In a large bowl , mix together oil, sugar, vanilla, almond extract until well blended.T hen beat in the eggs.
- Sift together flour, baking powder, salt and combine with the wet Iingredients.
-  Mix in cranberries and nuts with hand
- Divide dough in half. Form two logs(12X 2) on a cookie sheet lined with parchment paper.Dough may be sticky ; wet hands or use some flour to handle it.
- Bake for 35 mins or until logs turn light brown.
- Remove from oven and cool for 10 mins.Reduce oven heat to 300 F
- Cut the logs diagonally Into 3/4 inch slices.lay them on sides and bake on each  side for another 8-10 mins or until crispy.

Cool them and store them in airtight packs.