Cranberry & Pistachio Biscotti

Ingredients

• 250 grams (2 cups) all-purpose flour

• 100 grams (1/2 cup) granulated sugar

• 1 1/2 teaspoons baking powder

• A pinch of salt

• 4 tablespoons cold unsalted butter, cut into small pieces

• 2 eggs

• 1/3 cup milk

• 1 teaspoon vanilla extract

• 1 cup shelled pistachios, toasted and chopped

• 1 1/2 cups dried cranberries

Preparation

1. Preheat the oven to 350 ºF (175 ºC) and line two baking sheets with parchment paper.

2. In a food processor pulse together 250 grams all-purpose flour, 100 grams granulated sugar, 1 1/2 teaspoons baking powder, and a pinch of salt. Pulse in 4 tablespoons cold unsalted butter until the texture resembles corn meal.

3. Add in 1 egg, 1/3 cup milk, and 1 teaspoon vanilla extract. Pulse together until it becomes a soft dough. Poor the dough onto a clean counter and knead together. Make a well and add in the cup of pistachios and cup and a half of dried cranberries. Knead them into the dough.

4. Using a pastry knife cut the dough into two equal pieces. Add one to each baking sheet. Form each dough piece into a 14" by 2 1/2" log. Brush each log with an egg wash made from the remaining egg.

5. Bake until the logs are golden and firm, about 20-25 minutes. Remove from oven and let cool for 15 minutes.

6. Reduce the oven temperature to 325 ºF (160 ºC). Carefully transfer the logs to a cutting board, then cut the logs diagonally into 1/2 inch wide slices with a large bread knife.

7. Add the slices back to the baking sheet and bake until the biscotti are dry, about 30 minutes. Remove from the oven and let cool. The biscotti will harden as they cool. Store in an airtight container and enjoy with coffee and red wine.

Notes

• Yield: 5 dozen

• For smaller biscotti, divide the logs into 3 pieces and make the logs thinner. This will make them less long once cut.