Cranberry Orange-Pistachio Biscotti
1/2 c dried cranberries
1/2 c hot orange juice, or use water or lemon juice if desired
3 c flour, I use King Arthur all purpose flour, plus extra for dusting
2 t baking powder
1/4 t salt
4 T soft butter
1 c sugar, plus extra for sprinkling tops
3 large eggs, plus 1 additional lightly beaten egg
2 t pure vanilla
1 T orange zest, optional
1/2 c shelled and rough chopped pistachios
This makes about 4 dozen cookies. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment and set it aside. Put the cranberries in a small bowl and add the hot orange juice to plump the cranberries. Just set these aside too, 15 minutes or so is is good. Then drain and leave them til you need them in the batter. Sift together the dry ingredients excluding the sugar and set aside.
Using the bowl of a stand mixer fitted with the paddle attachment beat the butter an sugar about 2 minutes at medium speed. Add 3 eggs one at a time beating after each addition. Beat in the vanilla and orange zest. Scrape the sides and bottom of the bowl to be sure it is all well combined. Add the flour mixture and mix on low till combined. Mix in the drained cranberries and pistachios.
Turn the dough onto a lightly floured surface and divide it in half. Shape each half into a 16" x 2" log.
Transfer onto prepared parchment covered baking sheet about 3" apart. Using the palm of your hand
flatten the logs slightly. Then brush with the beaten egg and sprinkle generously with sugar.
Bake until slightly firm to the touch about 25 minutes. Transfer the logs on the parchment paper to the cooling rack and cool about 20 minutes. Reduce the oven temperature to 300 degrees F.