Cranberry Pistachio Biscotti

¼ cup light olive oil
¾ cup white sugar
2 tsp vanilla extract
½ tsp almond extract
2 eggs
1 ¾  cups all purpose flour
¼ tsp salt
1 tsp baking powder
½ cup dried cranberries
1 ½ cup pistachio nuts
DIRECTIONS:
1. Preheat the oven to 300 degrees F (150 degrees C)
2. 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 by hand
3. Divide dough in half. From 2 logs (12x12 in) on a cookie sheet that has been lined with parchment paper.  Dough may be sticky; wet hands with cool water to handle dough more easily
4. Bake for 35 minutes in preheated oven or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275 degree F (135 C)