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Cranberry Pistachio Biscotti

Adapted from a 2003 Bon Appetit recipe. If you want a more decadent treat, those were dipped in white chocolate. I prefer this less sweet version!
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Servings 3 dozen

Ingredients
  

  • 2 1/4 C all purpose flour
  • 1 1/2 t baking powder
  • 1 t salt
  • 6 T unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 T grated lemon peel
  • 1 1/2 t vanilla extract
  • 1 t whole aniseed
  • 1 C dried sweetened cranberries
  • 3/4 C shelled raw pistachios

Instructions
 

Step 1

  • Preheat oven to 325°F. 
  • Line 2 large baking sheets with parchment paper. 

Step 2

  • Mix first 3 ingredients in a medium bowl.
  • Using an electric mixer, beat butter and sugar in a large bowl to blend well.
  • Beat in eggs 1 at a time.
  • Mix in lemon peel, vanilla, and aniseed.
  • Beat in flour mixture until just blended.
  • Stir in the cranberries and pistachios. The dough will be sticky.  

Step 2

  • Turn dough out onto a lightly floured surface. Shape into a ball and then divide in half.
  • Roll each half into 15-inch-long log
  • Transfer logs to a prepared baking sheet, spacing a few inches apart.
  • Bake logs until almost firm to the touch but still pale, about 28 minutes.

Step 3

  • Cool logs on the baking sheet 10 minutes, leaving the oven on for the second bake.
  • Carefully transfer logs to a cutting board.
  • Use a SERRATED bread knife to cut logs crosswise on the diagonal into 1/2-inch-thick slices. 
  • Place slices, cut side down, on prepared baking sheets. 
  • Bake about 5 minutes per side for softer biscotti, or about 9 minutes per side for crunchier biscotti.
  • Enjoy!