When I want something sweet but not too rich tasting, biscotti hits the spot. Here’s a version with pistachios and dried cranberries.

2 eggs  – 100 ml

1/3 cup oil  – 68 ml

1 cup sugar  – 224 gm

1 ½  tsp vanilla extract – 8 gm

½ tsp almond extract – 2 gm

2   cup flour  –  280 gm

½ cup rolled oats – 48 gm

1 tsp baking powder – 4 gm

½ tsp baking soda  – 2 gm

1/8th tsp salt – 1 gm

1 tbsp orange zest – 5 gm

2 tsp lemon zest  – 4 gm

1  cup dried cranberries  –  120 gm

2/3  cup whole pistachios   – 92 gm

1. Mix eggs, oil, sugar and vanilla.
2. Add remaining ingredients
3. Preheat oven to  325 F. Form into two long rolls.
4. Bake for 30 minutes. Turn oven to 250 F.  Slice biscotti, lie on side and bake for  30 minutes or until crisp.