# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
06 - 2 large eggs
07 - 2/3 cup granulated sugar
08 - 1/4 cup vegetable oil
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract
→ Add-ins
11 - 1/2 cup dried cranberries
12 - 1/2 cup unsalted shelled pistachios, roughly chopped
13 - 1/3 cup sliced almonds
14 - 1/3 cup chopped dried apricots
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly blended.
03 - In a large bowl, beat the eggs and granulated sugar until pale and slightly thickened. Add vegetable oil, vanilla extract, and almond extract, continuing to mix until combined.
04 - Gradually stir the dry mixture into the wet mixture until just combined and no dry streaks remain.
05 - Gently fold in the dried cranberries, pistachios, sliced almonds, and chopped dried apricots until evenly distributed throughout the dough.
06 - Divide dough in half. With lightly floured hands, shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
07 - Bake for 20 to 22 minutes, or until logs are lightly golden and firm to the touch. Remove baking sheet from the oven and let cool for 10 minutes.
08 - Lower oven temperature to 300°F.
09 - Using a sharp serrated knife, slice logs diagonally into 1/4-inch thick pieces. Arrange slices cut side down on the baking sheet.
10 - Bake for 8 to 10 minutes, flip each slice, then bake for another 8 to 10 minutes until crisp and lightly golden.
11 - Transfer biscotti thins to a wire rack and allow to cool completely before storing in an airtight container.
