2 tablespoons (30 milliliters) vegetable oil
3/4 cup (180 milliliters) sugar
1 teaspoon (5 milliliters) vanilla
1 tablespoon (15 milliliters) orange zest
2-1/2 cups (600 milliliters) flour
1 teaspoon (5 milliliters) baking powder
1 cup (240 milliliters) chopped pistachios
1 cup (240 milliliters) dried cherries, coarsely chopped
Preheat oven to 350 F (180 C).
Mix vegetable oil and sugar.
Add orange zest and mix in.
Add eggs to oil mixture one at a time and incorporate.
Add flour and baking powder to egg mixture slowly and mix to incorporate.
Add pistachios and cherries and stir in.
Divide dough in half.
Place on baking sheet.
Lightly flour hands, and shape each into a nine centimeter wide and 2-1/2 centimeter thick long log.
Use a wet spatula to make sure the sides are smooth.
Bake for 35 minutes at 350 F (180 C).
Spray log with water all over.
Slice biscotti into two centimeter slices.
Lay down on baking sheet.
Bake for ten minutes.
Flip and bake for ten minutes more.
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