Cranberry-Pistachio Biscotti

Cranberry-Pistachio Biscotti (Adapted from MS Baking Handbook)

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided
2 teaspoons vanilla
1/2 cup shelled pistachios, coarsely chopped

Preheat oven to 375 degrees.

In a small bowl, add cranberries - cover with boiling water and set aside until plump, about 15 minutes. Drain well.

In a medium bowl, whisk together flours, baking powder and salt.

In a large mixing bowl, cream together butter and 1 cup granulated sugar. Add 3 eggs, one at a time, beating until combined after each, scraping down the bowl as needed. Mix in vanilla. Add dry ingredients - mix just until combined. Stir in drained cranberries and pistachios.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" x 16" long log and place onto a parchment-lined baking sheet. Gently flatten each log slightly.

In a small bowl, whisk remaining egg. Evenly brush egg over the surface of each log - sprinkle with additional granulated sugar.

Place into the oven and bake until logs are slightly firm to touch, about 25 minutes. Remove the pan from the oven and reduce the temperature to 300 degrees. Let cool for 15 minutes - lightly spritz the log with water, then let sit for 5 more minutes. Use a serrated knife to cut the log into 1/2" thick diagonal slices. Place slices upright on baking sheet and place back into the oven to bake until the slices are just firm to the touch, about 20 to 30 minutes. Remove from the oven and transfer slices to a wire rack to cool completely.

Makes about 48 biscotti.

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