Cranberry Pistachio Biscotti

Ingredients

• 1 tablespoon anise seeds 
• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 cup cranberries dried
• 2  egg whites 
• 2 cups flour all-purpose
• 1  lemon zest grated
• 3 tablespoons butter light
• 0.3 cup pistachios shelled
• 0.5 teaspoon salt 
• 0.5 cup slivered almonds 
• 0.7 cup sugar 
• 1  eggs whole

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• stand mixer

Directions

1. Heat oven to 350°. Line a baking sheet with parchment paper.
2. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer.
3. Whisk with a fork to mix.
4. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds.
5. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide.
6. Bake until outside of log is firm and browned, about 25 minutes.
7. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.
8. Self