White Mulberry Macadamia Brown Sugar Biscotti

(Adapted from Cranberry Pistachio Biscotti Recipe from All Recipes)

Ingredients:

• 1/4 cup extra virgin olive oil
• 3/4 cup demerara sugar
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla bean paste
• 2 eggs
• 1+3/4 cups AP flour
• 1/4 teaspoon salt
• 2 cups chopped unsalted macadamia nuts 
• 1 cup dried white mulberries

Directions:

• Preheat the oven to 300 degrees F.
• Line a cookie sheet with baking paper.
• Combine flour, salt, and baking powder in a bowl and set aside.
• Combine oil and sugar until well blended. 
• Mix in the vanilla and vanilla bean paste.
• Beat in eggs one after the other.
• Add flour mixture a bit at a time until combined. 
• Stir in mulberries and macadamia nuts by hand.
• Divide dough in half. Form two logs (12×2 inches) on the cookie sheet. 

• The dough is sticky to handle. Wet your hands with water to prevent them to sticking to the dough.
• Bake for 35-40 minutes in the preheated oven, or until logs are light brown.
• Remove from oven, and set aside to cool for 10 minutes.
• Reduce oven heat to 275 degrees F.
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. 
• Bake approximately 10-12 minutes, or until dry.
• Transfer to a wire rack to cool completely.