Cranberry & Almond Biscotti

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1. In a bowl, beat one egg, add 1/2 cup granulated sugar ,1/4 cup vegetable oil and 1 tsp almond extract (I used vanilla extract instead) and whisk them together. To it add 1/4 cup whole almonds, 1/4 cup dried cranberries, 1/8 cup whole pistachios and stir them in. The batter will look somewhat like this-

                                             


2. Sift in 3/4 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp ground nutmeg and 1 tsp baking powder in the wet mixture and mix the sticky dough. You have to stir until completely blended and then use your hands to knead the dough;this process can be quite tricky and you will have to keep dusting more flour on top of it to get a good dough. This uses up about 1/4 cup of extra flour or a little more (so in total 1 cup of flour will be used up in this dough) and will end up looking something like this-

                                        


3. Shape the dough into a big log, place it on a greased baking tray and pat down to flatten(you can flour your hands to prevent sticking). Brush the log with just a little bit of eggwash (one beaten egg mixed with 1 tsp water) just for a light glaze. Bake it in a pre-heated oven (pre-heat at 180 degree celsius for 5 mins) at 180 degree celsius for about 25 mins until golden brown like this-

                                                

    
                                                     



4. Take out the log and cool it down for 30 mins; then cut the log like you would cut garlic breadsticks (sorry couldn't think of a better reference) into slices and turn them to the side and place them again in the oven and bake at the same temperature used previously for 10 mins until lightly browned. Remove from the baking tray to cool completely and then enjoy!



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