Cranberry Pistachio Biscotti

Servings: 36
Preheat: 325°
Prep Time: 20 min
Source: Adapted from Carol Field
December 1992, Gourmet
Biscotti keep in an airtight container at room temperature 2 weeks.

Ingredients
1 1/3cups dried cranberries (1/4 lb)
2 1/2cups unbleached all-purpose flour
1cup sugar
1/2teaspoon baking soda
1/2teaspoon baking powder
1/2teaspoon salt
3large eggs
1teaspoon vanilla
1cup salted shelled natural pistachios
1large egg, lightly beaten with 1 tsp water to make egg wash

Directions
Soak cranberries in boiling-hot water to cover in a small bowl until softened,about 10 minutes.Drain, then pat dry with paper towels.

Preheat oven to 325°F. Butter and flour a large baking sheet, knocking off excess flour.

Mix together flour, sugar, baking soda and powder, and salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs and vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed.

Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13- by 2-inch slightly flattened log on baking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.

Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into ½ -inch-thick slices with a serrated knife. Arrange slices, a cut side down, in 1 layer on baking sheet (don’t worry if slices touch each other). Bake in middle of oven, turning once, until golden and crisp, 20 to 25 minutes total.