Cranberry-Pistachio Biscotti (recipe repost)

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Cranberry-Pistachio Biscotti

Yield: 4 dozen

 

2 1/2 cups flour

2 tsp. baking powder

Scant 1/2 tsp. salt

6 Tbs. unsalted butter, softened

1 tsp. vanilla extract

1 1/2 cups sugar

4 eggs

1 1/2 cups shelled pistachios

3/4 cup dried cranberries

 

1. Heat oven to 350°F. Line two baking sheets with a

double layer of foil; coat with cooking spray.

 

2. Whisk together flour, baking powder, and salt. In

large bowl, beat butter with an electric mixer on

medium until fluffy. Beat in vanilla, sugar, and eggs,

adding eggs 1 at a time. Add flour mixture on low,

beating just until blended. Stir in nuts and

cranberries.

 

3. Divide dough in half. With lightly floured hands,

shape each half into a slightly flattened log

measuring 12 " X2 1/2 " . Place 1 log on each baking

sheet.

 

4. Bake 35 to 40 minutes, or until toothpick inserted

in middle comes out clean. Remove from oven and cool

slightly. With a serrated knife, cut each log into

1/3 " - to 1/2 " -thick slices.

 

5. Lay slices on baking sheets and bake 10 minutes.

Flip slices and bake 10 minutes more, until crisp and

dry. Transfer to a wire rack to cool completely.