Cranberry pistachio biscotti

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Cranberry pistachio biscotti

 

2 1/2 cups flour

2 teaspoons baking powder

scant 1/2 teaspoon salt

6 tablespoons butter, softened

1 teaspoon vanilla

1 teaspoon grated orange rind

1 1/2 cups sugar

4 eggs

1 1/2 cups shelled pistachios

3/4 cup dried cranberries

 

Heat oven to 350 degrees F. Line two baking sheets with a double layer of

foil; coat with cooking spray. Whisk together flour, baking powder, and

salt. In large bowl, beat butter with electric mixer until fluffy. Beat in

vanilla, orange rind, sugar, and eggs, adding eggs one at a time. Add flour

mixture onlow, beating just until blended. stir in nuts and cranberries.

Divide dough in half. with lightly floured hands, shape each half into a

slightly flattened log measuring 12 " X 2 1/2 " . place one log on each baking

sheet. 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. 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.