Pistachio-Cranberry Biscotti

• 1 cup shelled raw pistachios
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (4 ounces) unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup dried cranberries
• 2 ounces white chocolate, melted

1. Preheat the oven to 350.
2. Spread the pistachios in a pie plate and bake until golden, about 6 minutes; let cool.
3. Turn the oven down to 325.
4. In a small bowl, whisk the flour, baking powder, baking soda and salt.
5. In a medium bowl, beat the butter with the sugar until light and fluffy.
6. Beat in the eggs, 1 at a time, followed by the vanilla.
7. At low speed, beat in the dry ingredients.
8. With a wooden spoon, stir in the pistachios and cranberries.
9. Butter and flour a large cookie sheet.
10. Pat the dough out on the sheet into two 14-inch-long logs 1 inch wide and 1 inch high; leave 3 inches between them.
11. Bake in the lower third of the oven until golden, about 20 minutes.
12. Transfer the cookie sheet to a rack; let the logs cool for 5 minutes.
13. Using a serrated knife, slice logs on the diagonal 1/2 inch thick.
14. Bake the slices for 7 minutes on each side.
15. Transfer the biscotti to a rack to cool completely.
16. Drizzle with the melted white chocolate and refrigerate until set, about 10 minutes.

pistachios, flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla, cranberries, white chocolate

Taken from www.foodandwine.com/recipes/pistachio-cranberry-biscotti (may not work)