This Italian twice-baked biscuit is the perfect accompaniment to your coffee, latte or tea. Enjoy dipping this crunchy cookie in your favorite hot drink any time of day!
Cranberry Pistachio Biscotti
1 1/3 cups dried cranberries ( 1- 6 ounce bag)
2 ½ cups unbleached all purpose flour
1 cup sugar
½ tsp baking soda
½ tsp salt
3 large eggs
1 tsp vanilla
1 cup shelled natural pistachio nuts
Egg wash made by beating together 1 egg and 1 tsp water
Put the cranberries in a bowl and cover with hot water. Let soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, sugar, baking soda, baking powder and salt until the mixture is combined well, add eggs and vanilla, beating until a dough is formed and stir in the cranberries and the pistachios. Note, if dough is too dry to stick together, add a couple of tablespoons of water.
Turn the dough out onto a lightly floured surface, knead it several times and cut in half. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log, 13 inches long and 3 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 325 degree oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes. Carefully transfer to a cutting board cut the logs crosswise on the diagonal into 3/4 inch thick slices. Arrange the biscotti, cut sides down, on the baking sheet and bake them in the 325 degree oven for 10 to 12 minutes until pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 30.