Cranberry & Nuts Biscotti

• 2 cups all purpose flour spooned and leveled
• 1 cup sugar if you have coconut sugar, use it
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 stick unsalted butter room temperature
• 2 large eggs
• 1/4 cup water or less of
• 1 cup dried cranberries do NOT chop
• 1/3 cup salted pistachios unshelled, toasted and, do NOT chop
• 1 cup walnuts unsalted, do NOT chop
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

1. Preheat oven to 350u0b0F.
2. In the bowl of a stand mixer on low speed, use paddle attachment and combine flour, sugar, baking powder, and salt.
3. Add butter and beat on medium speed until coarse crumbs form.
4. With mixer on low add eggs (one at a time) and beat after each addition.
5. Mix in cranberries, pistachios, cinnamon and nutmeg.
6. Continue to mix until dough forms larger pieces, about 1 minute.
7. On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes.
8. Let logs cool down COMPLETELY on sheet on a wire rack.
9. Transfer to a cutting board. With a serrated knife, cut logs into 1/4-inch slices.
10. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating the biscotti halfway through, or longer until dry and firm. (Time is adjustable depending on specific conditions. Rotate every 5 mins after the first 15 mins if you have a tendency to burn things.)
11. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)
12. You're done. Enjoy!

flour, sugar, baking powder, salt, butter, eggs, water, cranberries, pistachios, walnuts, cinnamon, nutmeg

Taken from www.yummly.com/recipe/Cranberry-_-Nuts-Biscotti-1192562 (may not work)