Pistachio Biscotti

Ingredients:

• 1 1/2 cups pistachios coarsely chopped
• 1/2 cup (1 stick) butter or margarine
• 3 eggs
• 1 cup sugar

• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup dried cranberries

Preparation:

Put oven rack in middle position and preheat oven to 350°F.

Line a large baking sheet with parchment paper or spray with cooking oil.
Lay the chopped pistachios on the cookie sheet in a single layer.
Bake for 10 minutes or until the nuts are lightly toasted.
Remove from the oven.

In an electric mixer, beat the butter until light and fluffy.
Add the eggs, sugar, almond and vanilla extracts; mix until creamed.
Add the flour, baking powder, and salt. Mix until smooth.
Using a large spoon or rubber spatula, mix in the pistachios and dried cranberries until evenly distributed.

Put the dough on a lightly floured surface and cut in half.
Roll each half into a log, each 12 inches long by 1-inch high.
Flatten the tops of the logs slightly with the palms of your hands.
Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown.
Let the logs cool for 5 minutes and then place on a cutting board.
Slice each log into 1-inch thick pieces.
Put the biscotti back on the cookie sheet and bake 5 minutes.
Turn the biscotti over and bake the other side for another 5 minutes.

Place the biscotti on a rack to cool

Makes about 24