Olive Oil Biscotti

In a medium bowl, whisk together flour, salt, sugar and baking powder; set aside.

In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to bowl and stir until comes together in a dough. Stir in nuts and cranberries if using.

Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.

Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.

Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, about 30 minutes. Ovens vary, so take it out when the logs are a light golden color. 

Reduce temperature to 300°F.

When cool enough to handle, use a sharp knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 15-20 minutes more or lightly browned turning over 1/2 through. Let cool and drizzle with chocolate if desired.