Cranberry Pistachio Biscotti

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine pistachios, cranberries, butter, vanilla extract, eggs, sugar, salt and baking powder until well blended. Add the flour and mix until just combined. The dough should be slightly sticky but not wet. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until it comes together in a ball. Divide the dough into two equal pieces and shape each piece into an 8-inch log about 1 inch thick. Place the logs on the prepared baking sheet and bake for 25 minutes or until golden brown and firm to the touch. Remove from oven and let cool for 10 minutes before slicing into ½ inch slices with a serrated knife on an angle . Place slices back onto baking sheet cut side down and bake for an additional 10 minutes or until golden brown and crisp. Cool completely before serving or storing in an airtight container at room temperature for up to 2 weeks.