Cranberry Pistachio Biscotti Gourmet Dec 2001

• 1 1/3 cups dried cranberries
• 2 1/2 cups flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla
• 1 cup salted shelled natural pistachios
• 1 large egg, lightly beaten with 1 teaspoon water to make egg wash

1. Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels.
2. Preheat oven to 325F. Butter & flour a large baking sheet, knocking off excess flour
3. Mix together flour, sugar, baking soda & powder & salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs & vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed
4. Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on banking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.
5. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet (don't worry if slices touch each other). Bake in middle of oven turning once until golden and crisp. 20 - 25 minutes total. Biscotti keep in an airtight container at room temp 2 weeks.

cranberries, flour, sugar, baking soda, baking powder, salt, eggs, vanilla, pistachios, egg

Taken from www.epicurious.com/recipes/member/views/cranberry-pistachio-biscotti-gourmet-dec-2001-50064937 (may not work)