Pistachio-Cranberry Biscotti

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 cup cranberries dried sweetened orange-flavored
• 2 large eggs 
• 2.3 cups flour all-purpose
• 1.5 teaspoons orange extract 
• 1 tablespoon orange rind grated
• 0.8 cup natural pistachio nuts salted shelled chopped
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 6 tablespoons butter unsalted softened

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• serrated knife

Directions

1. Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy.
2. Add eggs, beating well; beat in orange rind and extract.
3. Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.
4. Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log.
5. Place both logs 3" apart on a large baking sheet lined with parchment paper.
6. Bake at 325 for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.
7. Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion.
8. Place slices, cut side down, on baking sheet.
9. Bake 9 minutes; turn cookies over, and bake 12 more minutes.
10. Transfer biscotti to wire racks to cool completely.